Ingredients
- 1 1/4 cups uncooked orzo pasta (wheat or gluten-free)
- 1 cup chopped cherry tomatoes
- 1 clove minced garlic
- 1 small red onion (quartered)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 large zucchini (sliced)
- Extra virgin olive oil spray
- 2 tablespoons red apple vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 cup chopped basil
Instructions
- Cook the orzo in salted water according to package directions. Drain and rinse under cold water.
- Spray red onion, bell peppers, and zucchini with olive oil. Season with salt and black pepper.
- Grill the seasoned vegetables in a grill basket for about 10-12 minutes until tender.
- Dice the grilled vegetables into bite-sized pieces.
- In a large bowl, combine the cooked orzo with chopped tomatoes, garlic, diced grilled vegetables, olive oil, vinegar, and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg