Zucchini Lemon Orzo
Ingredients
The pasta
-
½
cup
dry uncooked orzo
-
½
tablespoon
extra-virgin olive oil
-
1
teaspoon
sherry vinegar
-
1
teaspoon
herbs de Provence
-
1
½
teaspoon sea salt
-
¼
teaspoon
sea salt
The vegetables
-
½
cup
finely diced scallions or 1 small shallot
-
3
cloves
garlic
-
2
medium
Italian eggplants
-
2
small
zucchini
The toppings and herbs
-
½
cup
crumbled feta cheese
-
2
cups
loose-packed fresh herbs (basil & mint)
-
¼
cup
pine nuts
-
2
tablespoons
panko bread crumbs
-
1
lemon
juice and zest
-
4
small
lemon wedges for serving
Seasoning
-
to taste
freshly ground black pepper
Instructions
- Combine scallions, garlic, olive oil, sherry vinegar, herbs de Provence, and ¼ teaspoon of salt in a large bowl.
- Boil salted water and cook the orzo until al dente, then drain and add to the bowl.
- Stir in lemon zest and set aside.
- Preheat the grill and drizzle eggplant and zucchini with olive oil, salt, and pepper.
- Grill eggplant for 4-5 minutes per side and zucchini for 4 minutes per side until tender.
- Chop grilled vegetables and add to the bowl with the orzo.
- Add lemon juice and toss the mixture.
- Stir in feta, herbs, and pine nuts, reserving some for garnish.
- Adjust seasonings to taste and serve in bowls topped with breadcrumbs, remaining feta, herbs, and pine nuts, with lemon wedges on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
400mg
Cholesterol
10mg
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