Whole Wheat Orzo and Grilled Vegetable Salad with Feta

Directions

Preheat grill to high. Cook orzo according to package directions, being careful not to overcook. Drain and let cool while you prep other ingredients. Cut the zucchini and red bell pepper lengthwise into fourths and remove seeds and stem from pepper. Brush the vegetables on both sides with olive oil and sprinkle with dried herb mix. Turn the grill down to medium-high, then grill vegetables until they are cooked, but still slightly crisp, about 10-15 minutes. I turned them several times so I had grill marks on all the sides. Remove vegetables and let them cool. Thinly slice green onions and chop fresh herbs. Whisk together the olive oil, red wine vinegar, Dijon, and dried oregano to make the dressing. When vegetables are cool enough to handle easily, pull the skins off red peppers. Cut the zucchini and pepper into bite-sized pieces and put into a plastic bowl large enough to hold all the salad ingredients. Add about 1/3 of dressing and stir so all the vegetable pieces are coated with dressing. Let the vegetables marinate while you drain olives, cut them into half, and crumble the feta. Add the cooked orzo, green onions, and herbs to the vegetables and add enough dressing to moisten all ingredients. Gently stir in the olives and crumbled feta. Serve at room temperature or slightly chilled. This salad will stay good in the fridge for several days, but only if you’re able to stop eating it!.