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1
Put the zucchini, squash, cherry tomatoes, and onion on skewers. Skewer only one kind of vegetable together. The onions will take a little longer, and the tomatoes will take the least amount of time which is why I keep like to keep the same vegetables together.
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2
For the asparagus, prepare a foil packet and toss the asparagus with olive oil and a sprinkling of salt and pepper before sealing up the foil packet. Drizzle the skewers with olive oil and sprinkle with salt and a healthy grind of pepper.
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3
Over medium heat, grill each of the skewers until each of the vegetables has a nice light char. Grill the onions first; then the asparagus packet and the zucchini, and squash skewers at the same time, and tomatoes at the last, just for a quick grill. The asparagus should be done at the same time as the zucchini and squash.
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4
While the vegetables cook (or before) cook the orzo according the the directions on the box.
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5
In a large bowl top the orzo with the vegetables and the feta cheese and toss. Add a drizzle of olive oil and a few grinds of pepper (no salt is necessary, the cheese has plenty) and serve.
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6
A few notes:
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7
-You could use any kind of vegetable here. Bell peppers would be lovely (if I liked them) along with eggplant, or any other vegetable (I can't think of any other vegetables you grill, but maybe you can).
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8
-I love grilled (or roasted) tomatoes, but this salad could also be served with them fresh.
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9
-I highly recommend trying this as is first, but a bit of fresh basil, or other fresh herbs, would be wonderful.
