Go Back

Grilled vegetable

A vibrant and healthy grilled vegetable salad featuring a colorful mix of seasonal produce, perfect as a side dish or light meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 cups uncooked orzo pasta
  • 1 cup chopped cherry tomatoes
  • 1 clove minced garlic
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 small red onion quartered
  • 1 red bell pepper seeded and sliced into 4 pieces
  • 1 yellow bell pepper seeded and sliced into 4 pieces
  • 10 ounces zucchini sliced into 1/4 inch thick rounds
  • 0.5 teaspoons kosher salt
  • 0.25 teaspoons black pepper to taste
  • 0.25 cup chopped basil

Method
 

Preparation Steps
  1. Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes, garlic, 1 tablespoon of olive oil, and vinegar.
  2. Meanwhile, spray the onions, bell peppers, and zucchini with olive oil; season with salt and pepper.
  3. Grill vegetables on a grill basket over oiled grates, covered, for 10-12 minutes or until lightly charred and tender, turning halfway.
  4. Set vegetables aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
  5. Toss the vegetables with remaining olive oil, vinegar, and top with chopped basil before serving.

Notes

This dish is best enjoyed fresh but can be stored in the refrigerator for up to a day.