If you need a side dish recipe for the 4th of July or upcoming BBQ season this one right here is ready to knock your socks off!
I can eat this for a few days and not get sick of it. It makes a great quick make ahead lunch or a great side dish for a main course.
Sometimes I double the amount of vegetables in it as well. If I have fresh basil I throw some of that in too.
The vegetables can be adjusted to what you have on hand and the orzo could be swapped out for quinoa or another grain too. Or even left out entirely if you want a grain free salad.
I adore piquillo peppers and nearly had a panic attack when the 2 stores I usually found them at stopped selling them!
When I spotted them at our local Winco supermarket I might have bought a few.. okay I cleared out the shelf and bought all 9 jars they had.
If you can’t find them you can use bell peppers instead.
I find using an indoor grill pan works great for this but if you are doing this on a big grill make sure to watch you don’t loose your cherry tomatoes down the grate!
GRILLED VEGETABLE SALAD
8 ounces whole wheat orzo
For the dressing:
3 Tablespoons olive oil
4 Tablespoons lemon juice
zest of 1 lemon
1 teaspoon Italian seasoning
2 Tablespoons grated Parmesan cheese
2 Tablespoons minced fresh parsley
salt and pepper to taste
For the grilled vegetables:
olive oil, for brushing
salt and pepper
2 small green zucchini
1 onion
Piquillo Peppers, about 4
2 cups broccoli florets
1 pint cherry tomatoes
Cook the orzo (or other grain) according to package directions. Toss with dressing ingredients and let cool while you grill the vegetables.
Slice the zucchini lengthwise in 1/4 inch strips, slice the onion and broccoli in 1/4 inch slices as well.
Brush everything with olive oil and grill over medium high heat in batches.
Chop everything except the cherry tomatoes and toss with the dressed orzo.
Serve warm or chill until serving.
Notes
Vegetables can be adjusted to what you have on hand. If you can't find jarred piquillo peppers you can use bell peppers instead. Increase the amount of vegetables if you like more veggies.
Orzo can be swapped out for quinoa or another grain or left out entirely for a grain free salad.
Ingredients
- 8 ounces whole wheat orzo
For the dressing:
- 3 Tablespoons olive oil
- 4 Tablespoons lemon juice
- zest of 1 lemon
- 1 teaspoon Italian seasoning
- 2 Tablespoons grated Parmesan cheese
- 2 Tablespoons minced fresh parsley
- salt and pepper to taste
For the grilled vegetables:
- olive oil, for brushing
- salt and pepper
- 2 small green zucchini
- 1 onion
- Piquillo Peppers, about 4
- 2 cups broccoli florets
- 1 pint cherry tomatoes
Instructions
- Cook the orzo (or other grain) according to package directions. Toss with dressing ingredients and let cool while you grill the vegetables.
- Slice the zucchini lengthwise in 1/4 inch strips, slice the onion and broccoli in 1/4 inch slices as well.
- Brush everything with olive oil and grill over medium high heat in batches.
- Chop everything except the cherry tomatoes and toss with the dressed orzo.
- Serve warm or chill until serving.
