Rainbow Grilled Vegetable Medley Pilaf

★★★★★ 1 Review
crystalschlu avatar
By Crystal Schlueter
from Babbitt, MN

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.

serves 6
prep time 20 Min
cook time 15 Min

Ingredients

  • 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 md
    ears sweet corn, shucked
  • 1 md
    red onion, sliced into strips
  • 1 md
    orange bell pepper, sliced into strips
  • 1 md
    zucchini, thinly sliced
  • 1 md
    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
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How To Make

  • 1
    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.
  • 2
    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.
  • 3
    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.
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