Grilled Veggie Orzo Salad

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese adds tanginess while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is a budget-friendly alternative.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes are often more affordable.

Preheat grill to medium-high heat.

Slice eggplant into thick rounds, zucchini into thick planks, and bell peppers around the stem.

Drizzle vegetables with olive oil and toss to coat.

Place vegetables on the grill and cook until tender and charred, about 5-7 minutes per side.

Cook orzo in boiling salted water until al dente, then rinse under cold water to stop cooking.

Chop grilled vegetables into bite-sized pieces.

In a bowl, combine cooked orzo and chopped grilled vegetables.

Prepare the dressing by blending together lemon juice, red wine vinegar, minced garlic, shallots, olive oil, fresh basil, and oregano.

Chop fresh parsley and chives, and add them to the orzo mixture.

Add diced cheese (optional), capers, and kalamata olives to the orzo mixture.

Season the mixture with salt and pepper to taste and pour in half of the dressing.

Gently stir to combine all ingredients and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens