Name: Mediterranean Grilled Vegetable And Orzo Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup orzo pasta; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 zucchini, sliced lengthwise; 1 yellow squash, sliced lengthwise; 1 red onion, cut into wedges; 1 pint cherry tomatoes; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 2 garlic cloves, minced; 1 teaspoon dried oregano; Salt and pepper, to taste; 1/2 cup crumbled feta cheese; Fresh basil leaves, for garnish

Instructions

Cook the orzo pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
Preheat your grill to medium-high heat. In a large bowl, toss the sliced bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes with olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
Place the vegetables on the grill, making sure they are in a single layer to ensure even cooking. Grill for about 5-7 minutes per side, or until the vegetables are slightly charred and tender.
Once grilled, remove the vegetables from the heat and let them cool slightly. Dice the grilled vegetables into bite-sized pieces and transfer them to a large mixing bowl.
Add the cooked orzo pasta to the bowl with the grilled vegetables. Toss everything together gently to combine all the flavors.
Sprinkle the crumbled feta cheese over the salad and give it one final toss.
Garnish the salad with fresh basil leaves for a pop of color and an extra hint of freshness.
Serve the Mediterranean Grilled Vegetable And Orzo Salad at room temperature or chilled. This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Ingredients

Instructions

Nutrition Facts

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