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Ingredients
- 8 Tbsp. purchased Greek-style vinaigrette
- 2 Tbsp. chopped fresh mint
- 1/2 c. orzo (rice-shaped pasta) Salt to taste Freshly-grnd black pepper to taste
- 1 x red bell pepper cut 1"-square pcs
- 3 x Japanese eggplants cut 1/2"-thick rounds
- 2 med zucchini cut 1/2"-thick rounds
- 1/2 c. crumbled feta cheese
Directions
- Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing.
- Cook orzo in medium saucepan of boiling salted water till just tender but still hard to bite; drain. Return orzo to same pan. Fold in 3 Tbsp. dressing. Season with salt and pepper.
- Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables till tender and just charred, turning and brushing often with dressing, about 12 min.
- Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.
- Comments: Suitable sides for the vegetables and pasta are grilled pita bread and assorted olives. End with baklava and fresh apricots.
- This recipe yields 2 servings;
- can be doubled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 949g | |
| Recipe makes 2 servings | |
| Calories 668 | |
| Calories from Fat 102 | 15% |
| Total Fat 11.79g | 15% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 470mg | 20% |
| Potassium 2142mg | 61% |
| Total Carbs 119.16g | 32% |
| Dietary Fiber 24.0g | 80% |
| Sugars 21.46g | 14% |
| Protein 28.16g | 45% |
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