Grilled summer vegetables tossed in a simple vinaigrette and served over creamy orzo.
- 1 lb. eggplant, sliced lengthwise into 1-inch thick planks
- 1 lb. zucchini, halved lengthwise
- 1 lb. asparagus, ends trimmed
- 2 Tbsp. extra-virgin olive oil, plus extra for brushing veggies
- 1 Tbsp. lemon zest*
- 1 small clove garlic, pressed
- 1 Tbsp. fresh minced herbs (I used combo of dill, cilantro, basil)
- 2 tsp. fresh lemon juice
- kosher salt and fresh black pepper
- 2 cups dry orzo**
- 2 Tbsp. unsalted butter
- 1/2 – 2/3 cup half and half
- 1/3 cup grated Parmesan cheese
- kosher salt
- Preheat grill to medium-high.
- Prepare the vinaigrette by combining olive oil, lemon zest, garlic, herbs, and lemon juice. Season with salt and pepper to taste; set aside.
- Brush both sides of eggplant, zucchini and asparagus with olive oil. Season with salt and pepper.
- Grill eggplant and zucchini, covered, for 4 minutes, then flip to the other side. Add asparagus and continue to grill all veggies, covered, for additional 4 minutes.
- Remove from the grill and cool enough to handle. Chop the vegetables and toss with vinaigrette while warm. Taste for salt and pepper. Serve over creamy orzo.
- Cook orzo in salted water according to package directions; drain. Return to pot and stir in butter, half and half, and Parmesan. Taste for salt and pepper.
*when zesting a lemon make sure to only get the yellow part of the skin and not the white or the vinaigrette will be bitter
**orzo is a form of short-cut pasta, shaped like a large rice, and can be found in the pasta aisle
Keywords: summer, pasta, meatless