Rainbow Grilled Vegetable Medley Pilaf

Crystal Schlueter


This colorful dish can be served as a main dish or a side & is great hot or cold! If you are watching your fat intake, you can skip the olive oil mixture & just toss the vegetables with extra Italian dressing. If you or a guest has a gluten sensitivity, you can substitute gluten free spaghetti for the orzo, just break it into small pieces before boiling, or use long grain or brown rice instead of the pasta.

pinch tips: How to Shuck, Cook, and Cut Corn





20 Min


15 Min


2/3 c
olive oil, extra virgin
1/2 tsp
ground paprika
1/4 tsp
ground cumin
1/8 tsp
ground black pepper
1/8 tsp
crushed red pepper flakes
2 clove
minced garlic
2 medium
ears sweet corn, shucked
1 medium
red onion, sliced into strips
1 medium
orange bell pepper, sliced into strips
1 medium
zucchini, thinly sliced
1 medium
summer squash, thinly sliced
1 c
thinly sliced mushrooms
1 1/2 c
halved cherry tomatoes
2 c
cooked orzo pasta
1 c
cooked wild rice
1/3 c
shredded parmesan cheese
3/4 c
canned chickpeas
3/4 c
light italian dressing
2 Tbsp
minced fresh parsley

Directions Step-By-Step

Preheat a lightly greased grill to medium high heat. In a large bowl, whisk together the olive oil, paprika, cumin, black pepper, red pepper & garlic. Add the vegetables & toss to coat.
Place corn on the grill for 7-8 minutes, turning often, until slightly charred in places. Meanwhile, Place the onions & peppers in a grill basket & grill for 3 minutes. Add the zucchini, squash, mushrooms & tomatoes. Grill for an additional 3-4 minutes or until vegetables are crisp tender, tossing often.
Remove kernels from corn cobs with a sharp knife. Place corn in a large bowl with the other grilled vegetables. Add the orzo, rice, parmesan, chickpeas, dressing & parsley. Toss until combined. Serve.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Parmesan, #wild, #grilled, #orzo