Grilled Vegetable & Orzo Salad

By khojnicki

Ingredients

• Dressing:
• 1 1/4 cups uncooked orzo pasta
• 1/2 lb fresh asparagus, trimmed
• 1 medium zucchini, cut lengthwise into 1/2" pieces
• 1 medium sweet yellow or red pepper, halved
• 1 large portobello mushroom, stem removed
• 1/2 medium red onion, halved
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tsp lemon pepper seasoning
• Salad:
• 1 cup grape tomatoes, halved
• 1 tbsp minced fresh parsley
• 1 tbsp minced fresh basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup crumbled feta cheese

Preparation

Step 1

Cook orzo according to package directions. Meanwhile, place vegetables in a large bowl. In a small bowl, whisk together dressing ingredients. Add vegetables and toss to coat.

Remove vegetables, reserving the dressing. Grill mushroom, pepper and onion, covered, over medium heat, 5-10 mins or until tender, turning occasionally. Grill asparagus and zucchini uncovered, 3-4 mins, or until tender, turning occasionally.

When cool enough to handle, cut vegetables into bite size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt and pepper and reserved dressing. Toss to combine. Serve at room temperature or chilled. Before serving, stir in cheese.