Grilled Vegetable Orzo

Grilled Vegetable Orzo

Grilled Vegetable Orzo

If you made recipe one and have leftover vegetables, chop those up and use them here. Add baby tomatoes for a fresh crunch, but otherwise, the vegetables can all be repurposed. Because I know not everyone makes every recipe, I am going to write this as its own.

If you pack lunch or like having leftovers for lunch the next day, this is a great, vegetarian meal for that.

Vegetables that are in season make great additions to this orzo salad. It’s the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree.

Ingredients
1-1/4 cups uncooked orzo pasta
1/2 pound fresh asparagus, trimmed
2 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium sweet yellow or red pepper, halved
1 large portobello mushroom, stem removed
1/2 medium red onion, halved
dressing:
1/3 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
4 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
salad:
2 cup grape tomatoes, halved
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Directions
Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.
Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, 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, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.
Nutrition Facts
3/4 cup: 260 calories, 12g fat (3g saturated fat), 8mg cholesterol, 352mg sodium, 30g carbohydrate (4g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.