Ingredients

The following ingredients have 6 Servings
  • 1/2 cup chopped fresh basil and/or parsley
  • 2 teaspoons grated lemon zest plus 2 tablespoons juice (preferably organic)
  • 2 teaspoons Dijon mustard
  • 1 garlic clove (minced)
  • 1/2 teaspoon plus 1/8 teaspoon table salt (plus salt for cooking pasta)
  • 1/4 teaspoon plus 1/8 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 medium (10 oz) red onion (peeled and sliced into 1/2‑inch-thick (12-mm) rounds)
  • 2 red, orange or yellow bell peppers (14 oz | 400 g) (stemmed, seeded, and quartered)
  • 2 medium (14 oz) zucchini or summer squash (halved lengthwise)
  • Mild vegetable oil spray
  • 1 cup orzo
  • 2 ounces feta or goat cheese (crumbled (1/2 cup))

Instruction

  • In a large bowl, whisk basil, lemon zest and juice, mustard, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together. Whisking constantly, slowly drizzle in oil until emulsified.
  • If using a charcoal grill, bottom vent completely. Light a large chimney starter half filled with charcoal briquettes (3 quarts). When the top coals are partially covered with ash, pour them evenly over grill. Set cooking grate in place, cover, and open lid vent. Heat the grill until hot, about 5 minutes.If using a gas grill, turn all burners to high; cover; and heat the grill until hot, about 15 minutes. Turn all burners to medium.
  • Thread onion rounds evenly onto two 12‑inch (30 cm) metal skewers. Spray onion rounds, bell peppers, and zucchini lightly with oil spray and sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Alternatively, if you have a grill tray, you use it for grilling the vegetables and skip the skewering step.
  • Grill the vegetables, covered, until spottily charred, 5 to 6 minutes per side. Move the vegetables to a cutting board and remove onion rounds from skewers.
  • Meanwhile, in a large pot, bring 4 quarts of water to a boil. Add orzo and 1 tablespoon salt and cook, stirring often, until tender, 8 to 10 minutes. Drain the orzo, rinse under cold running water, and drain again thoroughly. Add the orzo to the bowl with the dressing.
  • Cut the vegetables into 1‑inch (25-mm) pieces, add to the bowl with orzo and dressing, and toss gently to combine. Season with salt and pepper to taste.
  • Divvy the salad between individual plates. Serve, topping individual portions with feta or goat cheese.