Description
A light and flavorful pasta dish featuring orzo, fresh herbs, and a medley of grilled seasonal vegetables.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil, divided
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, seeded and quartered
- 1 red onion, cut into wedges
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Cook orzo according to package directions. Drain and set aside.
- While orzo cooks, preheat your grill to medium-high heat.
- Toss zucchini, yellow squash, bell pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper.
- Grill vegetables for 5-7 minutes per side, or until tender and slightly charred. Let cool slightly, then chop into bite-sized pieces.
- In a large bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, parsley, and dill.
- Add the cooked orzo and chopped grilled vegetables to the bowl. Toss to combine.
- Season with additional salt and pepper if needed. Serve warm or at room temperature.
Notes
- You can add grilled chicken or shrimp for a more substantial meal.
- Feel free to use your favorite seasonal vegetables for grilling.
- A sprinkle of feta cheese can add a nice salty tang.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: orzo, grilled vegetables, lemon herb, pasta salad, vegetarian, Mediterranean