Grilled Zucchini with Orzo, Feta, and Pesto: A Fresh, Flavorful Summer Dish
Make Grilled Zucchini with Orzo, Feta, and Pesto for a fresh, healthy, and flavorful summer dish everyone will love.
Ingredients
Scale
- 1 cupdry orzo pasta
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonfresh chopped oregano
- 1clove garlic, minced or grated
- Kosher salt and pepper to taste
- 1pinch crushed red pepper flakes
- 1 cupcubed feta cheese
- 1 1/2 cupscherry tomatoes, halved
- 3zucchinis or yellow summer squash, halved
- 1/4 cupbasil pesto
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo pasta according to the package instructions until it is al dente. Drain the pasta and toss it with 2 tablespoons of olive oil, balsamic vinegar, chopped oregano, minced garlic, and a pinch each of salt, pepper, and crushed red pepper flakes. Add in the feta cheese and halved cherry tomatoes, then stir to combine.
- Preheat your grill to medium-high heat. Toss the zucchini halves with the remaining 2 tablespoons of olive oil, then season with salt and pepper. Grill the zucchini for 3-5 minutes on each side, or until light char marks appear.
- Arrange the grilled zucchini on a platter and brush each piece with the basil pesto. Spoon the prepared orzo mixture over the zucchini. Serve either warm or at room temperature.
- Details: This flavorful dish is perfect for a light summer meal, offering a satisfying balance of grilled veggies, fresh tomatoes, creamy feta, and pesto-covered zucchini. The orzo adds a delightful texture while the balsamic vinegar and fresh oregano bring a burst of Mediterranean-inspired flavors.