Grilled Greek Vegetable and Orzo Salad

By lschull

Orzo and veggies can be made up to 4 hours ahead of time.

Ingredients

• 1/3 cup olive oil
• 2 tbsp. red wine vinegar
• 2 tbsp. balsamic vinegar
• 2 tsp. dried oregano leaves
• 3 cloves garlic, minced
• ½ tsp. salt
• ½ tsp. pepper
• 1 ¼ cups orzo
• Chopped parsley for color
• 2 medium zucchini
• 1 red pepper
• 1 yellow pepper
• 1 red onion
• green leaf lettuce
• 4 oz. feta cheese, crumbled
• 12 kalamata olives (approx.)

Preparation

Step 1

In bowl, whisk olive oil, vinegars, oregano, garlic, salt and peppper.

In large pot of boiling salted water, cook orzo til just tender but firm. Drain, rinse under cold water to chill. Drain well. Transfer to a bowl. Add parsley. Toss 1/3 cup of the dressing mix with the orzo mixture; set aside.

Cut zucchini into lengthwise quarters. Cut peppers and onion into thick slices. Place on barbecue and brush with remaining dressing. Grill over medium-high heat, turning occasionally and brushing with remaining dressing until tender crisp. Cut vegetables into 1 inch pieces.

Line a shallow serving bowl or platter with lettuce. Spoon in orzo, mound mixed vegetables on top. Sprinkle with feta cheese and garnish with olives.