grilled vegetable orzo salad
(1 rating)
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My friend sent me this recipe,she says it was on UTube. It is so good and great for outdoor meals as it has no mayo. The original recipe did not call for mustard or garlic in the dressing,those are my addtions as I felt the dressing needed a little kick.
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(1 rating)
Ingredients For grilled vegetable orzo salad
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1/2 lb orzo
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1/4 c olive oil
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2 small zucchini,sliced 1/2 inch thick lengthwise
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1 -2 small yellow squash,sliced 1/2 inch thick lengthwise
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1 red onion,sliced 1/2 inch
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1 red bell pepper,cut in quarters
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1 orange bell pepper, cut into quarters
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2 t salt
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2 t. lemon pepper
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1 tablespoon garlic powder
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1/4 c fresh basil,minced
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1 c grape tomatoes,cut in half
- LEMON VINAIGRETTE
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½ cup fresh squeezed lemon juice
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1/2 c olive oil
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kosher salt,to taste
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lack pepper ,to taste
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dijon mustard,optional
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2 garlic cloves,minced,optional
How To Make grilled vegetable orzo salad
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1Preheat a stovetop grill over medium-high heat. (Note: You can also use an electric grilling device or outside BBQ grill.) Slice the vegetables as directed. In a large bowl, combine all of the vegetables and coat with olive oil and seasonings. Toss thoroughly. Grill the zucchini and squash for about 4 to 5 minutes on each side. Grill the peppers and onions for about 6 to 8 minutes on each side. Next, whisk the lemon juice, olive oil, salt and pepper in a small bowl and set aside. Cook the orzo according to the manufacturer’s directions. Drain and place into a large bowl. Immediately pour the lemon vinaigrette over the orzo while it’s still warm and mix well. Dice the grilled vegetables into bite size pieces and add them to the orzo along with the basil and tomatoes. Mix well. This dish can be served chilled or at room temperature.
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