Monday, May 24, 2010

Grilled Vegetables and Orzo Salad

Every day over the next few weeks, Foodbuzz is posting about their daily special. Today's special features grill baskets & trays. We absolutely love ours and use it quite frequently. Since Danimal is home this week and he loves to use his grill whenever he has the chance, I decided we should use our grill tray to grill an assortment of veggies to go with dinner. I bought a ton of different vegetables at the market but I couldn't use them all since we would be grilling vegetables all night...  so it looks like we'll be having asparagus and squash later this week! I've made a dish similar to this one from Ina Garten but the vegetables were roasted (instead of grilled).

Grilled Vegetables & Orzo Salad
1 box orzo, cooked per directions
4-5 garlic cloves (chop a few, leave a few whole)
1 eggplant, sliced inch thick & quartered
1 red pepper, cut inch 1 inch cubes
1 yellow pepper, cut into 1 inch cubes
1 onion, sliced into half rounds-- or cubed if you'd like
2 portobello mushrooms, cut into 1 inch cubes
olive oil (for tossing vegetables & orzo)
salt & pepper to taste
red pepper flakes
2 tbsp white wine vinegar
3 tbsp olive oil
juice from 1 lemon

Cook orzo per directions, drain and toss with a spray of olive oil. Prepare vegetables as stated above

Combine vegetables (garlic thru mushrooms) in a large bowl, toss with olive oil salt & pepper.

Preheat the grill. Place grill basket on the grill to preheat it then spray with olive oil spray. Add vegetables and place basket back on grill. Let the grill cook the vegetables, shaking the basket every couple of minutes to rotate the vegetables. It took us about 10 minutes to cook a batch of vegetables.

After all the vegetables are cooked, combine with orzo, lemon juice, olive oil, white wine vinegar & red pepper flakes. Toss to combine.



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