GRILLED VEGETABLE ORZO SALAD
Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. -Danielle Miller, Westfield, Indiana
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.
Nutrition Facts : Calories 260 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
ORZO VEGETABLE SALAD
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. -Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook orzo according to package directions., Meanwhile, in a large bowl, combine the tomatoes, artichokes, spinach, onions, cheese and capers. In a small bowl, whisk the dressing ingredients., Drain orzo and rinse in cold water. Add to vegetable mixture., Pour dressing over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 259 calories, Fat 19g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 460mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
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GRILLED VEGETABLE AND ORZO SALAD | BETTER HOMES & GARDENS
From bhg.com
Total Time 2 hrs 55 minsCalories 354 per serving
- For vinaigrette, in a screw-top jar combine vinegar, olive oil, shallot, rosemary, thyme, mustard, salt, and black pepper. Cover and shake well.
- 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.
- Meanwhile, prepare orzo according to package directions; drain. Rinse with cold water; drain again. Place orzo in a large bowl; set aside.
- 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.
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5/5 (1)Total Time 45 minsCategory SaladCalories 226 per serving
- In a large bowl, whisk basil, lemon zest and juice, mustard, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together. Whisking constantly, slowly drizzle in oil until emulsified.
- If using a charcoal grill, bottom vent completely. Light a large chimney starter half filled with charcoal briquettes (3 quarts). When the top coals are partially covered with ash, pour them evenly over grill. Set cooking grate in place, cover, and open lid vent. Heat the grill until hot, about 5 minutes.If using a gas grill, turn all burners to high; cover; and heat the grill until hot, about 15 minutes. Turn all burners to medium.
- Thread onion rounds evenly onto two 12‑inch (30 cm) metal skewers. Spray onion rounds, bell peppers, and zucchini lightly with oil spray and sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Alternatively, if you have a grill tray, you use it for grilling the vegetables and skip the skewering step.
- Grill the vegetables, covered, until spottily charred, 5 to 6 minutes per side. Move the vegetables to a cutting board and remove onion rounds from skewers.
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