Greek-Style Vegetable Kebabs With Orzo And Feta

By á-174942

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

Details

Servings 2

Preparation

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.