INGREDIENTS:
300g dry orzo pasta
450g mixed mushrooms
1 cup broccoli florets
1 cup cauliflower florets
2 bell peppers, chopped
4 green onions
1 medium zucchini squash, cut into rounds or spears
olive oil for drizzling
balsamic vinegar for drizzling
salt, pepper and garlic powder for sprinkling
fresh herbs, like dill and chives, for serving
SMASHED FETA VINAIGRETTE
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped chives
2 teaspoons (10mls) honey
salt and pepper
⅓ cup (50g) crumbled feta cheese
½ cup (100g) extra virgin olive oil
DIRECTIONS:
Preheat the grill to high.
Make the dressing first - In a bowl, whisk together the vinegar, lemon juice, honey, salt, pepper, herbs and feta. Use a spoon or whisk to smash some of the feta into the mixture. Whisk the olive oil into the dressing until combined. You can make this ahead of time and store it in the fridge. It will separate but whisking or shaking will bring it back together.
Bring a pot of salted water to a boil and cook the orzo according to the package directions - usually around 8 minutes for al dente. If the orzo is finished before everything else is, toss with a spoonful of olive oil so the pasta doesn’t stick together. Grill the vegetables while the water boils and orzo cooks.
Place the vegetables on the grill. Cook for 10 to 15 minutes total, tossing and turning some of the vegetables every few minutes. The length of time will depend on how small you cut your vegetables, so keep an eye on them. I check every 5 minutes or so.
Once the vegetables are done, toss them in a large bowl with the orzo. Pout the feta vinaigrette on top and toss. You can add in extra feta, fresh dill or chives if you wish. Either serve immediately, or store in the fridge until you serve.
Feel free to add in additional protein such as grilled chicken, steak, or shrimp!
Makes 7 servings
Nutrition:
Cals: 386 calories
Protein: 13g
Carbs: 48g
Fiber: 10g
Fat: 20g