Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup dry orzo pasta
  • 2 peppers, any color, seeded and cut into 3-4 pieces each (Note 1)
  • 1 small eggplant, sliced into1/2 inch rounds
  • 1 red onion, sliced into 1/2 inch slices
  • 2 tablespoon Catalina/French dressing ((or just olive oil if preferred))
  • 1/2 teaspoon salt and pepper, each, to sprinkle
  • 1 tablespoon chopped oregeno or thyme (optional) ((or 1 tsp dried))
  • cooking spray
  • 1/4 cup oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon each, salt and pepper
  • 1 tablespoon bottled BBQ sauce (or more to taste) (optional)
  • 1/4 cup chopped fresh parsley as well as other fresh herbs to taste e.g. basil, chives, thyme, dill

Instruction

  • Heat grill to medium-high.
  • MAKE ORZO: Cook orzo pasta according to package directions and level of firmness you like. Drain and set aside.
  • GRILL VEGETABLES: Lay out cut vegetables on a large foil-lined pan. Drizzle and coat the vegetables with Catalina dressing or olive oil. Sprinkle with salt & pepper and oregano or thyme (if using). No need to do both sides of veggies. Spray the vegetables lightly with oil spray (to prevent sticking on grill). Grill vegetables a few minutes on each side until tender. Remove vegetables from the grill and cut into small 1/2 inch pieces.
  • MAKE VINAIGRETTE DRESSING: Whisk the first 4 vinaigrette ingredients in a small measuring cup.
  • ASSEMBLE ORZO SALAD:  Combine in a nice bowl the chopped vegetables, parsley and other fresh herbs (if using) and orzo with about 3/4 of the vinaigrette. Mix in BBQ sauce (if using), parsley and other herbs. Taste, then add more lemon juice or vinaigrette if needed, adjusting seasonings and/or BBQ sauce to your taste. If you can, make this dish a few hours or a day ahead to let the flavors blend. Serve at room temperature or warm. (warm in microwave for a couple of minutes before serving).