With zucchini, yellow squash, peppers and red onions, this grilled vegetable orzo salad is loaded with veggies and tossed in a simple garlic vinaigrette.
It doesn’t matter if I’m grilling or roasting, I always have more vegetables than I need for whatever recipe I’m making.
Cooking veggies on Sundays is part of my meal prep routine. They get me through the week. I end up adding them to salads, pastas, frittatas and even scrambled eggs.
I am a huge fan of leftovers, but that doesn’t mean they always have to be a full meal. Don’t hesitate to have just cooked ingredients ready in the fridge. Then you can put them to use in different ways. That makes variety super simple.
This grilled vegetable orzo salad is just one of many things that I make with a mix of veggies. It’s a very easy recipe that’s filling for a main, but it also feels right for a side.
When I prep vegetables for the grill, I cut them into pieces that are large enough not to fall through the grates of the grill. But they aren’t so big that they won’t get the necessary grill marks and char.
After I cut the vegetables, I toss them in olive oil, salt and pepper before they hit the grill.
I keep them organized by type on the grill, so I can manage different cooking times for different vegetables.
For me, this is kind of a trick question. That’s because I will put pretty much any vegetable on the grill including broccoli and cauliflower.
And don’t get me started on corn! I love it too.
But for this orzo, I keep my selections pretty standard with zucchini, yellow squash, bell peppers and red onions.
Absolutely! I know not everyone has access to outdoor space and a grill. A stovetop grill pan is an inexpensive, easy way to grill inside.
And I think vegetables are one of the best things to grill on a grill pan.
If you are interested, you can learn how to grill vegetables without a grill.
Once you get the hang of it, you will find your preferred way to grill veggies.
This is what you need for this grilled vegetable orzo pasta:
Even though orzo looks more like rice, it is pasta. I dice the vegetables, so they are a small size that’s balanced with the orzo grains.
If you want, you can substitute orzo with brown rice, pearl couscous, barley or another grain that is strong enough to stand up to weight of all those grilled vegetables. So I wouldn’t use quinoa.
First, I preheat the grill. Then in the time I have before the grill is ready, I make the orzo on the stovetop.
Once the orzo is cooked and al dente, I drain it and toss it in a large bowl with olive oil, white wine vinegar, minced garlic, salt and pepper. Not only does this add flavor to the orzo, it also prevents the grains from sticking together while you grill the vegetables.
Before heading out to the grill, I toss the vegetables in olive oil, salt and pepper.
With the grill hot, I arrange the vegetables on the grates by type. They will be done within minutes of each other, but I like to keep this organization.
Also, you know your grill better than anyone else. Mine definitely has hotter zones that no matter what I can’t seem to control. So there are certain areas that I have to watch more carefully.
When the vegetables have grill marks on one side, then I flip them over to the other side to finish.
Next, I dice the grilled vegetables and fold them into the orzo salad with chopped parsley.
As I mentioned, you can serve this vegetarian dish as a main or a side. And it tastes good warm, at room temperature or cold.
I guess technically it is a pasta salad since it’s dressed with a vinaigrette, but it’s so much more versatile than that.
You can even make it more of a salad by stirring in whatever lettuce or greens you have in your kitchen.
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Very good, refreshing salad that we made for a meatless Monday Memorial Day. All the veggies took up the whole grill, which I loved! My husband and I both liked it and as lunch leftovers my husband mentioned how good it was. I served it with halloumi. Will be saving this recipe. Oh, the only thing I did different was I didn’t have white wine vinegar (I thought my rice vinegar was white wine vinegar), so I used red wine vinegar and it was still really good. Usually my husband complains when I make dressings with red wine vinegar, but he didn’t notice!
Delicious! Light taste that made the veggies the star of the show. Served with some baked tofu, husband picked the plate clean. Thank you!