Best Grilled Vegetable Orzo Recipes

GRILLED VEGETABLE ORZO SALAD

Steps:

• Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

ORZO AND GRILLED VEGETABLE SALAD

Steps:

• Cook orzo according to instructions, drain and let cool. Toss chopped vegetables with olive oil and season with salt and pepper. Place in grill pan or on baking pan in 375 degree oven and cook until tender, stirring once or twice (about 15-20 minutes). While vegetables are cooking, make vinaigrette by whisking lemon juice, olive oil, salt and pepper to taste. When vegetables are done, let cool 5 minutes then toss with orzo and 3/4 of the vinaigrette. Mix well and let sit at room temperature for at least 15 minutes. Before serving, mix in basil, scallions, feta and the remaining vinaigrette. Season with salt and pepper, and serve.

GRILLED VEGETABLE ORZO

Steps:

• In a bowl, put in the olive oil, zucchini, squash, tomatoes, mushrooms - season with sea salt and cracked pepper. Toss to coat and put aside. Cook the orzo. Put the grill on medium heat. Transfer the veggies in the bowl to the grill pan and place on the grill. Stir the veggies every couple of minutes and once the tomatoes have begun to burst remove from grill (the rest of the veggies should still have a bit of crunch). Place the red pepper on the grill to char the skin. Keep turning the pepper until the skin is mostly black. Once black, place the pepper in a paper bag to cool. Once cool, peel the skin off the pepper and chop. In a large bowl, combine the 2 TBLS of olive oil, lemon juice and lemon zest - wisk to combine and season with sea salt and fresh cracked pepper. Place the cooked orzo, warm veggies, mozzarella, and basil in the same large bowl and toss to coat and combine. The orzo is now ready to be served.