Ingredients
- 1 small Eggplant sliced
- 1 Zucchini sliced lengthwise
- 2 tbsp Extra-Vrgin Olive Oil
- 8 oz Green Beans trimmed
- 1 Red Pepper chopped
- 3 Green Onions sliced
- 1 cup orzo
Lemon Oregano Dressing
- 1/2 tsp Lemon Rind grated
- 3 tbsp Lemon Juice
- 1 tbsp Fresh Oregano chopped
- 1 tsp Dijon mustard
- 1/4 tsp Each Salt and Pepper
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Feta Cheese crumbled
- 1/4 cup Oil Cured Black Olives pitted and halved
Instructions
- In a large bowl, toss eggplant and zucchini with oil to coat. Place on greased grill over medium-high heat and grill, turning occasionally for about 10 minutes or until golden and tender. Remove to cutting board. Chop eggplant and zucchini into bite size pieces. Place in serving bowl.
- Meanwhile, in pot of boiling water, cook beans for about 6 minutes or until tender crisp. Drain and rinse under cold water. Cut into 1-inch (2.5 cm) pieces and add to serving bowl. Add red pepper and green onions.
- Add orzo to a pot of water and bring to a boil. Cover tightly and reduce heat and simmer for about 10 minutes. Add to vegetable mixture.
- Lemon Dressing: In small bowl, whisk together lemon rind, juice, oregano, mustard and salt and pepper. Pour in oil and whisk to combine. Pour over vegetable and lentil mixture and toss to combine. Sprinkle with feta and olives before serving.
Nutrition Facts
Mediterranean Orzo and Vegetable Salad
Per
125 g
Calories
270
% Daily Value*
Fat
15
g
23
%
Saturated Fat
1.5
g
9
%
Carbohydrates
26
g
9
%
Fibre
8
g
33
%
Sugars
4
g
4
%
Protein
9
g
18
%
Sodium
430
mg
19
%
Vitamin A
200
IU
4
%
Vitamin C
8.3
mg
10
%
Calcium
20
mg
2
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe Developed by Emily Richards
