Grilled Vegetable and Orzo Salad
This spring salad is fresh tasting, colourful, easy to prepare and sure to become your most favourite. Grilling asparagus and peppers brings out their natural sweetness, making the flavours even more intense.
Preparation Time: 15 minutes
Cooking Time: 8 minutes
Serves: 6
Ingredients:
1 lb (500 g) Ontario Asparagus, trimmed
2 Ontario Greenhouse Sweet Peppers,
seeded and quartered
1/4 cup (50 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
1-1/3 cups (325 mL) orzo pasta
1/3 cup (75 mL) chopped sun-dried tomatoes
1 tsp (5 mL) grated lemon rind
4 tsp (20 mL) lemon juice
2 tsp (10 mL) Ontario Liquid Honey
3/4 cup (175 mL) crumbled Ontario
Feta Cheese
1/4 cup (50 mL) each chopped fresh
Ontario Chives and Dill
1/4 cup (50 mL) toasted pine nuts (optional)
Preparation
In bowl, toss together asparagus, peppers, 1 tbsp (15 mL) of the oil, salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender- crisp and lightly charred, 5 to 8 minutes. Return to bowl and let cool. Cut into bite size pieces.
Meanwhile, in large pot of boiling salted water, cook orzo for 7 minutes. Stir in sun-dried tomatoes; cook for 1 minute or until orzo is tender. Drain and rinse with cold water. Drain again and place in serving bowl. Stir in grilled vegetables.
In bowl or measuring cup, combine lemon rind, lemon juice and honey; whisk in remaining oil. Pour dressing over orzo mixture. Add cheese, chives and dill; toss to coat. Sprinkle with pine nuts, if using.
Make Ahead
Prepare salad but do not add cheese, chives, dill and pine nuts. Cover and refrigerate for up to 1 day. Before serving, bring salad to room temperature. Adjust seasoning and stir in cheese, chives, dill and pine nuts (if using).
Per Serving
321 calories
11 g protein
14 g fat
40 g carbohydrates
5 g fibre
Photo and recipe courtesy of Foodland Ontario.
For more info visit www.foodland.gov.on.ca.
2600 John Street, Unit 207, Markham, ON L3R 3W3 T: 905.475.5222 F: 905.475.6369
