Ingredients
Scale
- 1 cup orzo pasta
- 1 medium zucchini, sliced
- 1 bell pepper, sliced (any color)
- 1 medium red onion, sliced thick
- 1 cup cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- ¼ cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat (around 400°F).
- Cook orzo in salted boiling water according to package instructions until al dente. Drain and set aside.
- Toss zucchini, bell pepper, and red onion with olive oil, salt, and pepper.
- Grill veggies for 4-5 minutes per side until tender with char marks.
- In the last few minutes of grilling, place cherry tomatoes on aluminum foil until softened.
- In a large bowl, combine cooked orzo with grilled vegetables. Drizzle with fresh lemon juice and mix gently.
- Serve immediately or chill for an hour to enhance flavors.
Notes
- Feel free to customize the salad by adding seasonal vegetables or nuts for extra crunch.
- For a creamier texture, consider adding crumbled feta cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg