Grilled Vegetable and Orzo Salad

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  • Makes: 8 servings
  • Serving Size: 1 cup
  • Prep: 45 mins
  • Marinate: 2 hrs to 4 hrs
  • Grill: 10 mins

Grilled Vegetable and Orzo Salad

Directions

  1. For vinaigrette, in a screw-top jar combine vinegar, olive oil, shallot, rosemary, thyme, mustard, salt, and black pepper. Cover and shake well.
  2. To hold onion slices together during grilling, insert short wooden skewers* into onion slices from the sides. In a large resealable plastic bag set in a shallow dish, combine onion, zucchini, sweet pepper, and tomatoes. Pour vinaigrette over vegetables in bag; seal bag. Marinate in the refrigerator 2 to 4 hours, turning bag occasionally.
  3. Meanwhile, prepare orzo according to package directions; drain. Rinse with cold water; drain again. Place orzo in a large bowl; set aside.
  4. Drain vegetables, reserving vinaigrette. For a charcoal grill, grill vegetables on the rack of an uncovered grill directly over medium coals until crisp-tender and lightly charred, turning once halfway through grilling. Allow 5 to 6 minutes for tomatoes, 7 to 8 minutes for zucchini and peppers, and about 10 minutes for the onion. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as directed.) Transfer vegetables to a cutting board; cool slightly. Coarsely chop the vegetables.
  5. Add vegetables and reserved vinaigrette to orzo; toss to combine. Sprinkle with feta cheese. Serve at room temperature.

From the Test Kitchen

*Note.

If using wooden skewers, soak in water for at least 30 minutes before grilling; drain before using.

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Nutrition Facts (Grilled Vegetable and Orzo Salad)

  • Per serving:
  • 354 kcal ,
  • 16 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 6 mg chol. ,
  • 265 mg sodium ,
  • 45 g carb. ,
  • 2 g fiber ,
  • 11 g sugar ,
  • 8 g pro.
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