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Mediterranean Orzo and Vegetable Salad

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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Try a new salad this summer for the next family or work potluck. The combination of grilled and fresh vegetables makes this a winner for the weekend grilling get togethers.

Ingredients:

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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
Amount Per Serving (125g)
Calories 270 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 430mg 18%
Total Carbohydrates 26g 9%
Dietary Fiber 8g 32%
Sugars 4g
Protein 9g 18%
Vitamin A 4%
Vitamin C 10%
Calcium 2%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe Developed by Emily Richards

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