Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano
by Pamela Anderson
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
