Orzo with Grilled Vegetables

I doubt anyone in attendance at our July 4th cookout would challenge the claim that I ate my weight in grilled corn, hamburgers, hot dogs and potato salad.  Those competitive eaters had nothing on me this past weekend.  As always, a feeling of guilt washed over me the next day and the only way to feel better was to eat light for the next few meals, so I skipped the meat aisle at the grocery store and went right to the produce section.  So today I bring you a great recipe that is both healthy and satisfying.  Orzo with grilled vegetables is a great meat-free recipe that can be served as either the main meal or as a side.  If you had a gluttonous weekend like me, get back in the gym, stop by the produce stand on the way home and let’s go veggie for a night.

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Orzo with Grilled Vegetables

Grilled vegetables add that smoky flavor that you just can't get outside of the grill. Mixed with orzo pasta and a nice light sauce, you have the makings of a great dish.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings: 4

Ingredients

• 2 cups orzo pasta
• 2 zucchini squash
• 1 package asparagus
• 8 ounces baby bella mushrooms whole
• 1/2 lemon zest
• 2 tablespoons olive oil
• 1/2 cup parmesan cheese (feta works as well)
• 2 teaspoon kosher salt
• 1 teaspoon fresh ground pepper

Instructions

• Bring a pot of water to boil and cook the orzo according to the package to al dente (in other words, not mushy, with a little "bite" left in the pasta).  Drain well and transfer to a large bowl.
• Meanwhile, heat the grill to medium high.
• Cut off the ends of the asparagus (not the leafy looking part, the other end!) and then slice the zucchini into long slices about 1/4 - 1/8 inch thick for easy grilling.
• Place the zucchini and asparagus in a bowl and toss with Olive Oil, salt and pepper.
• Place the baby bella mushrooms on a skewer, brush with Olive oil and season with salt and pepper.
• Move all of the veggies to the the grill and grill over medium-high heat, turning often until you have some nice grill marks.  The asparagus and zucchini should only take about 2 - 3 minutes per side, longer if you like them really soft.
  
• Remove the vegetables from the grill and place on a cutting board, allow to cool slightly.
• Slice all of the vegetables into bite-sized pieces, as small as you care to go and then add the vegetable to the bowl of orzo.
• Add the zest of one half lemon and a half cup of the Parmesan cheese (more to taste if you like) to the bowl of orzo and grilled vegetables and toss well to coat.

Nutrition

Serving: 4g