Description

Grilled vegetables from the farmers market shine in this orzo pasta salad, perfect as a side dish or meatless main.

Yield: 5servings | Serving Size: 11/3 cups

Ingredients

1 1/4cupsuncooked orzo pasta, wheat or gluten-free

1cupchopped cherry tomatoes

1cloveminced garlic

extra virgin olive oil spray

1small red onion, quartered

1red bell pepper, seeded and sliced into 4 pieces

1yellow bell pepper, seeded and sliced into 4 pieces

1large, 10 ounce zucchini, sliced into 1/4 inch thick rounds

kosher salt

black pepper, to taste

2tablespoonsred wine vinegar

3tablespoonsextra virgin olive oil

1/4cupchopped basil

Instructions

Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.

Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.

• Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.

Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.

Toss with the remaining olive oil and vinegar and top with chopped basil.

Last Step:

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