Ingredients
Scale
- 1 cup orzo pasta
- 1 medium zucchini, sliced into half-moons
- 1 bell pepper, cut into strips (any color)
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp Italian seasoning
- Salt and pepper to taste
- ¼ cup fresh basil leaves, chopped
Instructions
- Wash and slice the zucchini, bell peppers, red onion, and halved cherry tomatoes.
- Preheat the grill to medium-high heat (about 400°F/200°C).
- Toss the vegetables with olive oil, salt, and pepper. Grill for about 5-7 minutes until tender and charred.
- Cook the orzo in salted boiling water according to package instructions (about 8-10 minutes) until al dente.
- In a large bowl, combine drained orzo with grilled vegetables, lemon juice, and Italian seasoning. Mix well.
- Top with freshly chopped basil before serving.
Notes
- Experiment with seasonal veggies like asparagus or carrots for variety.
- Let the salad sit for at least 30 minutes before serving to enhance flavors.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 260
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg