Zesty Lemon Orzo with Grilled Vegetables
Tender orzo tossed with charred summer vegetables and a bright lemon dressing.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
Orzo cooks up tender and starchy, then gets tossed with smoky grilled zucchini, bell pepper, and red onion while a tangy lemon-olive oil dressing ties everything together. Finished with crumbled feta and fresh herbs, this dish works as a hearty side for grilled meats or a light vegetarian main. It travels well, making it a solid choice for picnics and potlucks.
Ingredients
- 1 1/2 cups orzo pasta
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into wide strips
- 1 red onion, cut into thick rounds
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Method
-
Bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions until tender, about 9 minutes.
-
Drain the orzo and transfer to a large bowl, tossing with 1 tablespoon of olive oil to prevent sticking. Set aside to cool slightly.
-
Preheat a grill or grill pan to medium-high heat.
-
Toss the zucchini, bell pepper, and red onion with 1 tablespoon of olive oil, 1/2 teaspoon salt, and the black pepper.
-
Grill the vegetables, turning occasionally, until tender and charred in spots, about 8 to 10 minutes.
-
Remove the vegetables from the grill and let cool slightly, then chop into bite-sized pieces.
-
In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, lemon zest, and minced garlic to make the dressing.
-
Add the grilled vegetables to the orzo, then pour the lemon dressing over the top and toss to combine.
-
Fold in the crumbled feta, parsley, and mint, and season with additional salt to taste.
-
Serve warm or at room temperature.
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Zesty Lemon Orzo with Grilled Vegetables
Orzo cooks up tender and starchy, then gets tossed with smoky grilled zucchini, bell pepper, and red onion while a tangy lemon-olive oil dressing ties everything together. Finished with crumbled feta and fresh herbs, this dish works as a hearty side for grilled meats or a light vegetarian main. It travels well, making it a solid choice for picnics and potlucks.
45 min 4 servings 365 cal
Ingredients
- 1 1/2 cups orzo pasta
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into wide strips
- 1 red onion, cut into thick rounds
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Method
- 1
Bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions until tender, about 9 minutes.
- 2
Drain the orzo and transfer to a large bowl, tossing with 1 tablespoon of olive oil to prevent sticking. Set aside to cool slightly.
- 3
Preheat a grill or grill pan to medium-high heat.
- 4
Toss the zucchini, bell pepper, and red onion with 1 tablespoon of olive oil, 1/2 teaspoon salt, and the black pepper.
- 5
Grill the vegetables, turning occasionally, until tender and charred in spots, about 8 to 10 minutes.
- 6
Remove the vegetables from the grill and let cool slightly, then chop into bite-sized pieces.
- 7
In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, lemon zest, and minced garlic to make the dressing.
- 8
Add the grilled vegetables to the orzo, then pour the lemon dressing over the top and toss to combine.
- 9
Fold in the crumbled feta, parsley, and mint, and season with additional salt to taste.
- 10
Serve warm or at room temperature.
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