Greek-Style Vegetable Kebabs with Orzo and FetaAngie Norwood Browne
Suitable sides for the vegetables and pasta are grilled pita bread and assorted olives. End with baklava and fresh apricots.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
8 tablespoons purchased Greek-style vinaigrette
2 tablespoons minced fresh mint
1/2 cup orzo (rice-shaped pasta)
1 red bell pepper, cut into 1-inch square pieces
3 Japanese eggplants
2 medium zucchini, cut into 1/2-inch-thick rounds
1/2 cup crumbled feta cheese
Preparation
Step 1
Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper.
Step 2
Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.
Step 3
Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.
