Grilled Vegetable And Orzo Pasta Salad

1. 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.

2. 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.

3. 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.

4. 4

   While the vegetables cook (or before) cook the orzo according the the directions on the box.

5. 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.

6. 6

   A few notes:

7. 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).

8. 8

   -I love grilled (or roasted) tomatoes, but this salad could also be served with them fresh.

9. 9

   -I highly recommend trying this as is first, but a bit of fresh basil, or other fresh herbs, would be wonderful.

* Per serving · 4 servings · Values may vary.