Mediterranean Orzo Salad with Grilled Vegetables
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Mediterranean Orzo Salad with Grilled Vegetables
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Vinaigrette:
- ¼ cup of olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove of garlic minced
- Dash of Dried Oregano
- salt and freshly cracked pepper to taste
Mediterranean Orzo Salad with Grilled Vegetables:
- 1 tbsp olive oil
- 1 zucchini cut into spears
- 1 yellow squash cut into spears
- ½ red onion sliced into rings
- 1 baby yellow bell pepper sliced
- 1 baby red bell pepper sliced
- 1 baby orange bell pepper sliced
- Sea Salt and Freshly Cracked Pepper to taste
- dash of oregano to taste
- 1 cup of orzo cooked per instructions
- 1 ½ tbsp fresh parsley chopped
- 2 tbsp of crumbled feta
- A handful of kalamata olives sliced
Instructions
- Combine all of the ingredients together in a small bowl and whisk well. Set aside.
- Coat a large grill pan with cooking spray over medium-high heat. Slice the vegetables then drizzle the olive oil over them and season them with oregano, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
- Place into the hot grill pan and cook for 3-4 minutes on each side until tender. The onion and bell peppers may take longer than the zucchini and squash. Set the vegetables aside to cool before dicing.
- Cook the orzo in a large pot of salted water per instructions then drain well. Pour the cooked orzo into a large bowl. Add the diced grilled vegetables, fresh parsley, and feta cheese.
- Drizzle the vinaigrette onto the mixture then toss to coat evenly (you may not need all of the vinaigrette). Taste and re-season if needed. Serve immediately and enjoy.
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