Valerie gives pasta salad an extra-healthy upgrade with freshly grilled zucchini, bell pepper and eggplant!
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Grilled Veggie and Orzo Salad
DISH COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 30 min
Active: 1 hr
Yield: 6 to 8 portions

Active 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 predisposition
1 red onion, cut into 1/2-inch-thick pieces
1 large bell pepper, cut into planks
1 teaspoon lemon enthusiasm and 5 tablespoons lemon juice (from 3 to 4 lemons).
1 tablespoon Dijon mustard.
3/4 cup fallen apart feta cheese.
1/2 cup sliced fresh parsley.
1/4 cup sliced fresh dill.

Directions.

Bring a large pot of salted water to a boil. Cook the orzo according to package instructions. 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 include all the prepped vegetables. Toss the veggies to coat them in the marinade.

Heat a grill pan over medium-high heat. Once the pan is heated up, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill till the veggies have good char marks and are starting to soften, 2 to 3 minutes. Turn 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 a little, then cut the vegetables into small bite size pieces. Conserve any remaining marinade to develop the dressing for the salad.

To the serving bowl with the remaining marinade from the veggies, include the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the staying 1/4 cup olive oil. Blend to integrate. Add the prepared orzo and the sliced grilled vegetables and toss to integrate. Include the feta, parsley and dill and toss once again. Season with salt and pepper to taste.

Serve immediately or keep at room temperature up until all set to serve.

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Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad|Valerie's Home Cooking|Food Network.

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