Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 servings

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 small clove garlic minced
  • 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
Serving Size
 
125 g
Amount per Serving
Calories
270
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
1.5
g
9
%
Sodium
 
430
mg
19
%
Carbohydrates
 
26
g
9
%
Fiber
 
8
g
33
%
Sugar
 
4
g
4
%
Protein
 
9
g
18
%
Vitamin A
 
200
IU
4
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
20
mg
2
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe Developed by Emily Richards

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