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Greek-Style Vegetable Kebabs With Orzo And Feta


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  • 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


Servings 2


Step 1

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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