A few years ago I went to a cooking class at my local Wegman’s supermarket.  It was a great class on grilling.  I learned a log of great tips and techniques.  One of the recipes they made that night was a Grilled Orzo Salad.  I must have liked the recipe, because I found it buried deep in my recipe stash. 

Grilled Orzo Salad
Compliments of It’s a Keeper
Adapted from Wegman’s
www.everydaytastes.com

1 cup orzo, cooked and drained
1 ear corn, husked
1 medium bell bepper (any color), halved and seeded
1/2 medium red onion, peeled and cut into thick rings
3 Tbsp plus 2 tsp Wegman’s Basting Oil*
Juice of 1 lemon
2 Tbsp fresh parsley, minced
Salt and pepper

Preheat grill to medium.

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Drizzle corn, pepper halves and onion with 2 tsp of oil; arrange on grill.  Grill, turning occasionally, until lightly browned on all sides — about 10 minutes.

Remove vegetables from grill and cool slightly.  Cut kernels off cob.  Dice peppers and onions so that they are the same size as the kernels.

Toss orzo, vegetables, parsley lemon juice and remaining oil in a large bowl. Add salt and pepper to taste.

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Now I know why I saved this recipe all of the years ago!  It’s awesome!  Very light and very easy!  A perfect summer side dish or a light lunch.  Seriously, this recipe comes together in no time.   I especially love the flavor from the grilled veggies.  It gives them a nice texture and a great smokiness.

The original recipe didn’t include the red onion, but I love grilled onion so I added it.  That’s what’s great about this recipe.  You can add/remove veggies.  So, go out and see what looks good at your local farmer’s market and play around with this recipe!  You can’t go wrong!

* And, if you don’t have access to Wegman’s Basting Oil, you easily substitute extra virgin olive oil.

What veggies would you add to this recipe?

Christina

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