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.

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★★★★★ 1 vote
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


1Preheat 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.

2Place 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.

3Remove 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