rainbow grilled vegetable medley pilaf
This colorful dish can be served as a main dish or a side and is great hot or cold! If you are watching your fat intake, you can skip the olive oil mixture and 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.
Blue Ribbon Recipe
This is a vegetable-packed summer recipe. It's filled with fresh corn, summer squash, zucchini, bell pepper, tomatoes, bell peppers, and more. The rainbow of veggies are roasted on the grill and then lightly tossed with orzo pasta and wild rice. The bright grilled vegetable flavor shines bright and the dressing adds just the right zing. This pilaf is filling enough to be the main dish, but it could also be a side dish.
Ingredients
- 2/3 cup olive oil, extra virgin
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 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 cup thinly sliced mushrooms
- 1 1/2 cups halved cherry tomatoes
- 2 cups cooked orzo pasta
- 1 cup cooked wild rice
- 1/3 cup shredded Parmesan cheese
- 3/4 cup canned chickpeas
- 3/4 cup light Italian dressing
- 2 tablespoons minced fresh parsley
How To Make rainbow grilled vegetable medley pilaf
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Step 1Preheat a lightly greased grill to medium-high heat. -
Step 2In a large bowl, whisk together the olive oil, paprika, cumin, black pepper, red pepper, and garlic.
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Step 3Add the vegetables. Toss to coat.
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Step 4Place corn on the grill for 7-8 minutes, turning often, until slightly charred in places.
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Step 5Meanwhile, place the onions and peppers in a grill basket. Grill for 3 minutes.
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Step 6Add the zucchini, squash, mushrooms, and tomatoes. Grill for an additional 3-4 minutes or until the vegetables are crisp-tender, tossing often.
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Step 7Remove kernels from corn cobs with a sharp knife.
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Step 8Place corn in a large bowl with the other grilled vegetables. Add the orzo, rice, Parmesan, chickpeas, dressing, and parsley.
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Step 9Toss until combined. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
