UPDATE: This post made it to Tastespotting.com!
Grilled Vegetable Orzo
2 cups uncooked orzo, cooked
2 medium zucchini, cut in half the long way (should be about 1 inch thick)
2 medium red bell pepper
1 bunch asparagus
4 green onions, thinly sliced
10 fresh basil leaves, chopped
4 tablespoons fresh oregano, chopped
2 cans sliced black olives, drained
2 tablespoons olive oil plus more for grilling
3 tablespoons red wine vinegar
salt and pepper
Preheat grill to high.
Brush the vegetables on both sides with olive oil and sprinkle with salt and pepper.
Turn the grill down to medium-high then grill vegetables until they are cooked, but still slightly crisp, about 10-15 minutes.
Remove vegetables and let them cool.
When vegetables are cool enough to handle easily, pull the skins off red peppers. Don’t worry if you don’t get all the skin off as you’ll get a little bit of that charred flavor.
Cut the zucchini, asparagus and pepper into bite-sized pieces and put into a bowl large enough to hold all the ingredients.
Add the cooked orzo, green onions, olives, vinegar, 2 tablespoons olive oil, basil and oregano to the vegetables.
Add salt and pepper to taste.
Serve at room temperature or slightly chilled.
I’m enjoying the last of the summer vegetables before fall arrives. You can still get zucchini, bell peppers and asparagus at the farmer’s market. So I threw them on a grill, tossed them with some dressing and ate them all up! The lovely glassware and napkin can be found at Anthropologie.
I’m giving away a $30 Anthropologie gift certificate. Don’t forget to enter to win!