| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
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
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
- 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.
- 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.
- 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.
- Serve immediately or keep at room temperature until ready to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 490 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 13 mg |
| Sodium | 677 mg |
Reviews
As soon as I saw this recipe, I knew I had to make it. I didn’t have eggplant, but will try it again with it. I also only had dry dill on hand. It needed a little something more, so I added red wine vinegar. The flavors definitely developed overnight and is so good.
This was very delish! Since I don’t have a way to grill, I preheated the oven to 425 & lined 2 cookie sheets with parchment paper. I cut up all the vegetables, combined them with oregano, garlic powder, onion powder, salt, pepper and olive oil in large bowl. (Used regular eggplant.) Baked at 425 for about 35 minutes. Cooked the 8oz of orzo while veggies baked. Removed veg from oven and cut into bite sized pieces. Used same bowl as veg to make lemon zest, juice, salt pepper and olive oil. Added orzo, veg, dill, parsley and feta. Again…followed the recipe as written except I roasted the vegetables. Super Yum!
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I guess by “grill pan” you mean a cast iron pan with ridges. The title suggests that the vegetables are actually grilled—on a grill. That would be better than dousing them with so much oil and basically frying them in a pan. I grill vegetables over charcoal, then chop and add to salads. You don’t need a 1/2 cup of oil on grilled vegetables. Just a few teaspoons—add the rest to the salad.
Delicious! As the other reviewers suggested, I only used 8 oz orzo and used Red bell pepper, red onion, asparagus and zucchini (vegetables I had on hand). Also not a fan of feta, so left that off. Will definitely make this again!
Great flavor. I made it for a vegan friend, she loved it. I added brussel sprouts and asparagus to it. Then made it for a graduation party. It was gone before anything else. A real go to recipe. Thanks Valerie.
Just made it and LOVED it!! I added chickpeas and ate it as a main meal and my husband had it as a side to his chicken. Perfection.
Made this salad a week ago and it was delicious. Great flavors, can be adapted with any variety of grilled veggies. I too only used half the orzo which was plenty. Will definitely make again.
I made this today and it is absolutely delicious! When it was still warm, I sprinkled a little fresh grated Parm on a little bowl I had for lunch. A previous review said a whole box of orzo was too much and she was correct. Half a box is plenty. I prefer more veggies to pasta ratio myself.
Excellent! I served this at a luncheon yesterday and let my guests choose their cheese topping (feta, goat, or parmesan). Everyone loved it! Will make again, but next time will add more oregano and some grilled, chopped garlic (personal taste preferences). Thanks for the great recipe.