Grilled Vegetable Orzo Salad – so much amazing flavor! A great side dish or meatless main dish. Orzo, chicken broth, rosemary, olive oil, red onion, squash, zucchini, roma tomatoes, tossed in cider vinegar, olive oil, parsley, thyme, rosemary, salt and feta. Comes together in under 30 minutes. Can mix up the vegetables to your favorites. Good eaten warm or cold. YUM! #grilling #vegetables #grill #sidedish #meatlessmaindish

This Grilled Vegetable Orzo Salad is the perfect summer side dish. Grilled veggies and orzo tossed in a homemade vinaigrette and crumbled feta. So flavorful! I used tomatoes, squash, zucchini and red onion for the vegetables. You could also use mushrooms, peppers, eggplant – any of your vegetables should work great.

We ate this Grilled Vegetable Orzo Salad as a side dish, but it could easily be a meatless main dish. You could also toss in some rotisserie chicken for a chicken salad. This salad can be eaten warm or cold. We had it both ways and it was equally delicious.

This Grilled Vegetable Orzo Salad was very simple to make. Start making the orzo and then throw the vegetables on the grill. While the veggies are grilling, whisk up the dressing. When everything is done, just toss it all together. SO good! We LOVED the vinaigrette and the feta. This makes a lot, so it would be perfect for any upcoming cookouts or potlucks!

side dish, grilling, grilled vegetables, vegetables, pasta salad

side dish

Greek

Yield: serves 10 to 12Author: Stephanie Parker – PlainChicken.comPrint Recipe

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Grilled Vegetable Orzo Salad

prep time: 10 MINScook time: 25 MINStotal time: 35 mins

Grilled Vegetable Orzo Salad – so much amazing flavor! A great side dish or meatless main dish. Orzo, chicken broth, rosemary, olive oil, red onion, squash, zucchini, roma tomatoes, tossed in cider vinegar, olive oil, parsley, thyme, rosemary, salt and feta. Comes together in under 30 minutes. Can mix up the vegetables to your favorites. Good eaten warm or cold. YUM! #grilling #vegetables #grill #sidedish #meatlessmaindish

ingredients:

• 6 cups chicken broth
• 2 cups orzo
• ½ tsp rosemary
• 1 large red onion, cut into 1/2-inch slices
• 3 yellow squash, sliced
• 3 zucchini, sliced
• 4 roma tomatoes, quartered
• ¼ cup olive oil, divided
• 1 Tbsp cider vinegar
• ½ tsp parsley
• ½ tsp thyme
• ½ tsp rosemary
• ¼ tsp kosher salt
• ⅓ cup crumbled feta

instructions:

1. Combine broth, orzo and ½ tsp rosemary in saucepan. Bring ot a boil over medium-high heat. Reduce heat to simmer. Cook for 20 to 25 minutes, until liquid is absorbed.
2. Toss vegetables in 1 Tbsp olive oil. Season with salt and pepper or Seasonello Bologna Aromatic Herbal Salt, if desired. Grill until soft, approximately 15 minutes.
3. Whisk together 3 Tbsp olive oil, vinegar, parsley, thyme, rosemary, salt and pepper. 
4. Place grilled vegetables in a large bowl. Pour vinaigrette over vegetables and toss. 
5. Spread cooked orzo on large platter. Top with undrained grilled vegetables. Top with crumbled feta.

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