previous
  • Top Brownie Recipes
    Top Brownie Recipes
  • Fresh & Healthy Recipes
    Fresh & Healthy Recipes
  • Southern Buttermilk Biscuits
    Southern Buttermilk Biscuits
  • 10 Ways to Eat Less Meat
    10 Ways to Eat Less Meat
  • Roast Chicken Redux
    Roast Chicken Redux
  • Macaroni and Cheese Recipe: Create Your Own
    Macaroni and Cheese Recipe: Create Your Own
  • Potato Salad Recipe: Create Your Own
    Potato Salad Recipe: Create Your Own
  • Gluten-Free Baked Treats
    Gluten-Free Baked Treats
  • Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
    Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
  • Homemade Applewood-Smoked Bacon
    Homemade Applewood-Smoked Bacon
  • Grow & Cook Your Own Fresh Peas
    Grow & Cook Your Own Fresh Peas
  • Baconize It!
    Baconize It!
  • Cheesecake Recipe: Create Your Own
    Cheesecake Recipe: Create Your Own
  • Garden Party Cocktail
    Garden Party Cocktail
  • Spring Vegetable Ragout with Fresh Pasta
    Spring Vegetable Ragout with Fresh Pasta
  • The Perfect Menu for Picnic Season
    The Perfect Menu for Picnic Season
  • Sweet Strawberry Desserts
    Sweet Strawberry Desserts
  • Classic Lattice-Top Blueberry Pie
    Classic Lattice-Top Blueberry Pie
  • Best Burgers On the Block
    Best Burgers On the Block
  • Summertime Sangria
    Summertime Sangria
next

Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

Serves four to six as a side dish or two to three as a vegetarian main dish.

Kosher salt
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 (2-1/2 oz.)
1/2 cup pitted, coarsely chopped Kalamata olives
3 Tbs. chopped fresh oregano

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.

Heat a gas 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.

In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. 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.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 380; Fat (g): 23; Fat Calories (kcal): 210; Saturated Fat (g): 4.5; Protein (g): 8; Monounsaturated Fat (g): 15; Carbohydrates (g): 36; Polyunsaturated Fat (g): 2.5; Sodium (mg): 450; Cholesterol (mg): 10; Fiber (g): 4;
photo: Scott Phillips
From Fine Cooking 86 , pp. 78b
June 1, 2007


user reviews

Star Star Star Star Star Served this while camping with 18 people, it was a hit with everyone!!
Star Star Star Star Star This is a little different and REALLY good! It was even good on the second day.
Star Star Star Star Star Fantastic side dish for a summer barbeque! I added fresh mint- was delicious.
Star Star Star Star Star It is a great recipe and so tasty. You can also make it a day ahead, maybe just add a little bit olive oil the next day. Great salad as side dish for bbq days.