1 medium-size red onion, quartered and layers separated
1 red bell pepper, seeded and quartered
1 orange bell pepper, seeded and quartered
1 large zucchini, cut lengthwise into 1/4-inch-thick slabs
1 medium-size yellow squash, cut lengthwise into 1/4-inch-thick slabs
Olive oil cooking spray
1 1/2 tablespoons chopped fresh oregano, divided
10 ounces uncooked whole-wheat or gluten-free orzo
1/4 cup sliced pitted kalamata olives
2 tablespoons plus 1/2 tsp. red wine vinegar
2 tablespoons grated Parmesan cheese
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest plus 2 Tbsp. fresh juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 ounces feta cheese, crumbled (about 3/4 cup)
Added sugars 0g
Calcium 7% DV
Potassium 4% DV
How to Make It
Preheat grill to medium-high (400°F to 450°F).
Spritz onion, bell peppers, zucchini, and squash all over with olive oil cooking spray, and sprinkle evenly with 1 1/2 teaspoons oregano. Place vegetables on oiled grates. Grill, uncovered, until soft and edges are browned, about 2 minutes per side for squash and zucchini and 5 minutes per side for onion and bell peppers. Remove from heat, and let cool. Chop vegetables into small pieces, and transfer to a large bowl.
Prepare orzo according to package directions for al dente, omitting salt. Reserve 1/2 cup cooking liquid. Drain and rinse under cold running water; stir orzo into vegetable mixture.
Add olives, vinegar, Parmesan, oil, lemon zest and juice, salt, black pepper, and reserved cooking liquid to orzo mixture; stir to combine. Gently stir in feta and remaining 1 tablespoon oregano.
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