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Grilled Pepper Orzo is a vibrant dish rooted in Mediterranean cuisine, often enjoyed during summer gatherings. The combination of grilled vegetables and orzo pasta highlights the region's emphasis on fresh ingredients and seasonal produce. This dish is perfect for picnics or potlucks, reflecting a communal spirit. Today, variations abound, with many incorporating different vegetables or proteins, making it a versatile favorite.
Ingredients
- ●orzo
- ●bell peppers
- ●olive oil
- ●garlic
- ●red onion
- ●feta cheese
- ●parsley
- ●lemon juice
- ●salt
- ●black pepper
- ●balsamic vinegar
- ●spinach
- ●cherry tomatoes
- ●cucumber
Instructions
- 1Cook orzo in boiling salted water until al dente, about 8-10 minutes.
- 2Drain orzo and rinse under cold water to stop cooking.
- 3Preheat grill to medium-high heat.
- 4Cut bell peppers and red onion into large pieces.
- 5Toss vegetables with olive oil, salt, and black pepper.
- 6Grill peppers and onion until charred and tender, about 5-7 minutes, turning occasionally.
- 7Remove grilled vegetables from the grill and chop into bite-sized pieces.
- 8In a large bowl, combine cooked orzo, grilled vegetables, crumbled feta cheese, and chopped parsley.
- 9Add lemon juice and balsamic vinegar to the mixture; toss to combine.
- 10Season with additional salt and pepper to taste.
- 11Fold in fresh spinach and halved cherry tomatoes just before serving.
- 12Serve warm or chilled, garnished with extra parsley.
Ingredient Alternatives
feta cheese
Healthier: goat cheese
Cheaper: ricotta cheese
Goat cheese provides a tangy flavor with fewer calories.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a more budget-friendly option.
Techniques
grillingboilingmixing
Equipment
grillpotcolandermixing bowlcutting boardknife
🌶️🌶️🌶️Lowmilk
Also Known As
Orzo Salad with Grilled Peppers
Ingredients
- ●1 cup orzo pasta
- ●2 cups water
- ●1 red bell pepper, diced
- ●1 yellow bell pepper, diced
- ●1 green bell pepper, diced
- ●1/4 cup red onion, finely chopped
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup feta cheese, crumbled
- ●3 tbsp olive oil
- ●2 tbsp balsamic vinegar
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a medium pot, bring 2 cups of water to a boil.
- 2Add the orzo pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
- 3Drain the orzo and rinse under cold water to stop the cooking process. Set aside.
- 4Preheat a grill or grill pan over medium heat.
- 5Toss the diced bell peppers and red onion with 1 tablespoon of olive oil, salt, and pepper.
- 6Grill the peppers and onion for about 5-7 minutes, or until they are tender and have grill marks. Remove from heat and let cool.
- 7In a large bowl, combine the cooked orzo, grilled peppers, cherry tomatoes, parsley, and feta cheese.
- 8In a small bowl, whisk together the remaining olive oil, balsamic vinegar, garlic powder, and additional salt and pepper to taste.
- 9Pour the dressing over the salad and toss gently to combine all ingredients.
- 10Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
medium potgrill or grill panlarge bowlsmall bowlwhisk
Ingredients
- ●2 medium zucchinis, grated
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/2 cup all-purpose flour
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup fresh cilantro, chopped
- ●2 green onions, finely chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●2 tbsp olive oil (for frying)
Instructions
- 1Grate the zucchinis and place them in a clean kitchen towel. Squeeze out excess moisture and set aside.
- 2In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture.
- 3Add the grated zucchini, flour, parsley, cilantro, green onions, garlic, cumin, salt, black pepper, and cayenne pepper (if using) to the mashed chickpeas. Mix until well combined.
- 4Heat olive oil in a large skillet over medium heat.
- 5Scoop about 2 tablespoons of the mixture and form into patties. Carefully place them in the hot skillet.
- 6Cook the fritters for about 4-5 minutes on each side, or until golden brown and crispy.
- 7Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 8Repeat the process with the remaining mixture, adding more oil to the skillet as needed.
- 9Serve warm with a dipping sauce of your choice, such as yogurt or tahini.
Equipment
gratermixing bowlskilletspatulakitchen towel
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●2 tbsp miso paste
- ●2 tbsp peanut butter
- ●1 tbsp olive oil
- ●1 tbsp lemon juice
- ●1 clove garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●2 tbsp chopped fresh parsley (for garnish)
Instructions
- 1In a mixing bowl, combine the drained chickpeas, miso paste, peanut butter, olive oil, lemon juice, minced garlic, salt, black pepper, and cayenne pepper (if using).
- 2Using a fork or a potato masher, mash the mixture until it reaches your desired consistency (smooth or chunky).
- 3Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 4Transfer the chickpea mash to a serving bowl.
- 5Garnish with chopped fresh parsley on top.
- 6Serve immediately with pita bread, crackers, or fresh vegetables for dipping.
Equipment
mixing bowlfork or potato masherserving bowl
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●14 oz firm tofu, drained and pressed
- ●2 tbsp olive oil
- ●1 red bell pepper, sliced
- ●1 yellow bell pepper, sliced
- ●1 cup broccoli florets
- ●1 cup snap peas
- ●3 cloves garlic, minced
- ●1 tsp fresh ginger, grated
- ●1/4 cup soy sauce
- ●1 tbsp lemon juice
- ●1 tbsp fresh dill, chopped
- ●1/2 tsp red chili flakes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Cut the pressed tofu into bite-sized cubes.
- 2In a large skillet or wok, heat the olive oil over medium-high heat.
- 3Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
- 4In the same skillet, add the sliced bell peppers, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- 5Add the minced garlic and grated ginger to the vegetables, and stir-fry for an additional minute until fragrant.
- 6Return the tofu to the skillet with the vegetables.
- 7In a small bowl, mix together the soy sauce, lemon juice, dill, red chili flakes, salt, and black pepper.
- 8Pour the sauce over the tofu and vegetables, and stir well to combine. Cook for another 2-3 minutes until everything is heated through and well-coated with the sauce.
- 9Remove from heat and serve immediately, garnished with additional dill if desired.
Equipment
large skilletspatulacutting boardknifesmall bowl
🌶️🌶️🌶️Low
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup chickpea flour
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt
- ●1/2 cup water
- ●1 tbsp olive oil
- ●1/4 tsp black pepper
- ●1/4 tsp cumin powder
- ●Fresh cilantro for garnish
Instructions
- 1In a mixing bowl, combine chickpea flour, turmeric powder, salt, black pepper, and cumin powder.
- 2Gradually add water to the dry ingredients, whisking until you achieve a smooth batter.
- 3Let the batter rest for about 10-15 minutes to thicken.
- 4Heat a non-stick skillet over medium heat and add olive oil.
- 5Pour a ladleful of the batter into the skillet, spreading it out evenly to form a flatbread.
- 6Cook for about 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes.
- 7Repeat the process with the remaining batter, adding more oil as needed.
- 8Once cooked, remove from the skillet and garnish with fresh cilantro before serving.
Equipment
mixing bowlwhisknon-stick skilletladle
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 cups cherry tomatoes, halved
- ●1/4 cup scallions, finely chopped
- ●1/4 cup fresh ginger, grated
- ●2 tbsp olive oil
- ●1 tbsp rice vinegar
- ●1 tsp soy sauce
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1In a large bowl, combine the halved cherry tomatoes and chopped scallions.
- 2Add the grated ginger to the bowl with the tomatoes and scallions.
- 3In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, salt, black pepper, and red pepper flakes (if using).
- 4Pour the dressing over the tomato mixture and toss gently to combine.
- 5Let the salad sit for about 10 minutes to allow the flavors to meld.
- 6Taste and adjust seasoning if necessary, adding more salt or vinegar as desired.
- 7Serve chilled or at room temperature.
Equipment
mixing bowlwhiskcutting boardknife
Ingredients
- ●8 oz spaghetti
- ●1/2 cup sun-dried tomatoes, chopped
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1 lemon, zested and juiced
- ●1/4 cup fresh basil, chopped
- ●1/4 cup grated Parmesan cheese (optional)
- ●Salt and pepper to taste
Instructions
- 1Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes.
- 5Add the cooked spaghetti to the skillet, tossing to combine with the sun-dried tomatoes and garlic.
- 6Pour in the lemon juice and zest, mixing well to coat the pasta evenly.
- 7Add the chopped basil, and season with salt and pepper to taste.
- 8If using, sprinkle the grated Parmesan cheese over the top and toss again.
- 9Serve immediately, garnished with additional basil if desired.
Equipment
large potskilletcolandermeasuring cupsmeasuring spoonsknifecutting board
🌶️🌶️🌶️Low
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