Mediterranean Grilled Vegetable Orzo Salad
Fresh orzo pasta salad with grilled Mediterranean vegetables and tangy feta. Light, healthy lunch packed with summer flavors.
Ingredients
- 300g orzo pasta
- 1 large eggplant cubed
- 2 zucchini sliced
- 1 red onion quartered
- 200g cherry tomatoes
- 150g feta cheese crumbled
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 tbsp red wine vinegar
- 2 tsp dried oregano
- 3 cloves garlic minced
- 1/2 cup kalamata olives
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Instructions
Cook orzo according to package directions, drain and rinse with cold water
Preheat grill to medium-high heat
Toss eggplant, zucchini, red onion, and tomatoes with 2 tbsp olive oil and season
Grill vegetables for 10-12 minutes, turning occasionally until tender and charred
Whisk remaining olive oil, lemon juice, vinegar, oregano, and garlic for dressing
Cut grilled vegetables into bite-sized pieces
Combine orzo, grilled vegetables, olives, and dressing in large bowl
Add crumbled feta and fresh basil, toss gently
Refrigerate for at least 30 minutes before serving
Season with salt and pepper to taste
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