Mediterranean Orzo and Vegetable Salad

Name: Mediterranean Orzo and Vegetable Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 small Eggplant (sliced); 1 Zucchini (sliced lengthwise); 2 tbsp Extra-Vrgin Olive Oil; 8 oz Green Beans (trimmed); 1 Red Pepper (chopped); 3 Green Onions (sliced); 1 cup orzo; 1/2 tsp Lemon Rind (grated); 3 tbsp Lemon Juice; 1 tbsp Fresh Oregano (chopped); 1 small clove garlic (minced); 1 tsp dijon mustard; 1/4 tsp Each Salt and Pepper; 1/4 cup Extra Virgin Olive Oil; 1/2 cup Feta Cheese (crumbled); 1/4 cup Oil Cured Black Olives (pitted and halved)

Dec 3, 2016

Mediterranean Orzo and Vegetable Salad

Try a new salad this summer for the next family or work potluck. The combination of grilled and fresh vegetables makes this a winner for the weekend grilling get togethers.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Dishes, Salads, Side Dishes

Servings servings

Calories 270 kcal

Ingredients

1 small Eggplant sliced
1 Zucchini sliced lengthwise
2 tbsp Extra-Vrgin Olive Oil
8 oz Green Beans trimmed
1 Red Pepper chopped
3 Green Onions sliced
1 cup orzo

Lemon Oregano Dressing

1/2 tsp Lemon Rind grated
3 tbsp Lemon Juice
1 tbsp Fresh Oregano chopped
1 small clove garlic minced
1 tsp dijon mustard
1/4 tsp Each Salt and Pepper
1/4 cup Extra Virgin Olive Oil
1/2 cup Feta Cheese crumbled
1/4 cup Oil Cured Black Olives pitted and halved

Instructions

In a large bowl, toss eggplant and zucchini with oil to coat. Place on greased grill over medium-high heat and grill, turning occasionally for about 10 minutes or until golden and tender. Remove to cutting board. Chop eggplant and zucchini into bite size pieces. Place in serving bowl.
Meanwhile, in pot of boiling water, cook beans for about 6 minutes or until tender crisp. Drain and rinse under cold water. Cut into 1-inch (2.5 cm) pieces and add to serving bowl. Add red pepper and green onions.
Add orzo to a pot of water and bring to a boil. Cover tightly and reduce heat and simmer for about 10 minutes. Add to vegetable mixture.
Lemon Dressing: In small bowl, whisk together lemon rind, juice, oregano, mustard and salt and pepper. Pour in oil and whisk to combine. Pour over vegetable and lentil mixture and toss to combine. Sprinkle with feta and olives before serving.

Notes

Recipe Developed by Emily Richards

Nutrition

Serving: 125gCalories: 270kcalCarbohydrates: 26gProtein: 9gFat: 15gSaturated Fat: 1.5gSodium: 430mgFiber: 8gSugar: 4gVitamin A: 200IUVitamin C: 8.3mgCalcium: 20mgIron: 1.8mg

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