Greek-Style Vegetable Kebabs With Orzo And Feta

Greek-Style Vegetable Kebabs With Orzo And Feta
Greek-Style Vegetable Kebabs With Orzo And Feta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 8

    tablespoons purchased Greek-style vinaigrette

  • 2

    tablespoons minced fresh mint

  • 1/2

    cup orzo (rice-shaped pasta)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    red bell pepper cut 1"-square

  • pieces

  • 3

    Japanese eggplants cut 1/2"-thick

  • rounds

  • 2

    medium zucchini cut 1/2"-thick

  • rounds

  • 1/2

    cup crumbled feta cheese

Directions

Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper. Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes. Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve. This recipe yields 2 servings; can be doubled.

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