Grilled vegetable orzo salad
Ingredients
- 8 oz. orzo (1-1/4 cups)
- Vegetable oil for the grill
- 2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds
- 1 medium red bell pepper, quartered, stemmed, and seeded
- 1/3 cup plus 2 Tbs. extra-virgin olive oil
- 2 Tbs. red-wine vinegar
- 1 Tbs. Dijon mustard
- 1/2 small red onion, cut into small dice (about 2/3 cup)
- 1/2 cup crumbled feta
- 1/2 cup pitted, coarsely chopped Kalamata olives
- 3 Tbs. chopped fresh oregano
Preparation
Bring about 2 qt. water and 1 Tbs. salt to a boil over high heat in a saucepan. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes. Drain pasta and pour it onto a rimmed baking sheet to cool evenly and quickly. Preheat a grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice. Whisk the vinegar with the mustard and a generous pinch of salt in a liquid measuring cup. Slowly whisk in the remaining 1/3 cup olive oil. When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.
Tagged With Grilled vegetable orzo salad
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