Description
Looking for a delicious summer meal? Try Grilled Zucchini with Orzo, Feta, and Pesto for a refreshing and flavorful dish. Discover the recipe now!
Ingredients
Scale
- 1 cup dry orzo pasta
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh chopped oregano
- 1 clove garlic, minced or grated
- Kosher salt and pepper to taste
- 1 pinch crushed red pepper flakes
- 1 cup cubed feta cheese
- 1 1/2 cups cherry tomatoes, halved
- 3 zucchinis or yellow summer squash, halved
- 1/4 cup basil pesto
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the orzo pasta according to the package instructions until it is al dente. Drain the pasta and toss it with 2 tablespoons of olive oil, balsamic vinegar, chopped oregano, minced garlic, and a pinch each of salt, pepper, and crushed red pepper flakes. Add in the feta cheese and halved cherry tomatoes, then stir to combine.
- Step 2: Preheat your grill to medium-high heat. Toss the zucchini halves with the remaining 2 tablespoons of olive oil, then season with salt and pepper. Grill the zucchini for 3-5 minutes on each side, or until light char marks appear.
- Step 3: Arrange the grilled zucchini on a platter and brush each piece with the basil pesto. Spoon the prepared orzo mixture over the zucchini. Serve either warm or at room temperature.
- Step 4: Details: This flavorful dish is perfect for a light summer meal, offering a satisfying balance of grilled veggies, fresh tomatoes, creamy feta, and pesto-covered zucchini. The orzo adds a delightful texture while the balsamic vinegar and fresh oregano bring a burst of Mediterranean-inspired flavors.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg