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Grilled vegetables with orzo
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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


  • 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


  • 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.


Serving: 4g