Grilled Veggie and Orzo Salad
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound orzo
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 cup extra-virgin olive oil
- 1 yellow squash
cut into 1/2-inch-thick slices on the bias
- 1 zucchini
cut into 1/2-inch-thick slices on the bias
- 1 Japanese eggplant
cut into 1/2-inch-thick slices on the bias
- 1 red onion
cut into 1/2-inch-thick slices
- 1 large bell pepper
cut into planks
- 1 teaspoon lemon zest and 5 tablespoons lemon juice
from 3 to 4 lemons
- 1 tablespoon Dijon mustard
- 3/4 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
Directions
- 1
Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
- 2
Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
- 3
Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
- 4
To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
- 5
Serve immediately or keep at room temperature until ready to serve.
Grilled Veggie and Orzo Salad
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Based on 34 ratings
Rating Breakdown
About this Recipe
Looking for a vibrant, satisfying salad that truly celebrates fresh produce? This Grilled Veggie and Orzo Salad brings together tender pasta, smoky grilled vegetables, and a bright, zesty dressing for a dish that’s perfect for any occasion.
This Grilled Veggie and Orzo Salad truly shines by harmonizing simple, fresh ingredients. The grilling process imparts a beautiful char and smoky sweetness to yellow squash, zucchini, Japanese eggplant, and bell pepper, elevating their natural flavors. Combined with tender orzo pasta and brightened by a zesty lemon-Dijon dressing, this salad offers a satisfying contrast of textures and tastes.
You'll savor the delightful chewiness of orzo pasta mingling with the tender, sweet-charred vegetables, including slices of yellow squash, zucchini, and eggplant, alongside planks of bell pepper and the subtle bite of grilled red onion. The entire dish is brought to life with a lively lemon dressing, featuring tangy Dijon mustard, and a generous scattering of salty crumbled feta cheese and fresh, fragrant herbs like parsley and dill. It’s a dish that feels both comforting and incredibly fresh, making it a stellar choice for warm weather or any time you crave a burst of flavor.
This salad is wonderfully adaptable. Feel free to adjust the balance of grilled vegetables to your preference, perhaps using more zucchini or less eggplant. For a heartier meal, consider adding your favorite grilled protein like chicken or shrimp. If you need a dairy-free option, simply omit the crumbled feta cheese.
Serve this Grilled Veggie and Orzo Salad as a standout side dish for a backyard barbecue, a light yet filling main course for lunch, or as part of a vibrant potluck spread. Its fresh flavors and hearty texture make it a crowd-pleaser.