This is one of our go-to recipes when get a hankering for grilling. It’s adapted from Bobby Flay’s Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe. Just the right balance of tart with charred veggies and savory toasted orzo. It’s usually the first dish to go after we make it. Can’t eat just one bowl!
- 2 tomatoes, halved
- 1 red bell pepper, quartered and seeded
- 1 yellow bell pepper, quartered and seeded
- 1 green bell pepper, quartered and seeded
- 1 yellow onion, quartered
- ¼ c balsamic vinegar
- ½ t Dijon mustard
- ½ t garlic, chopped
- ½ c olive oil
- 1 t salt
- ½ t pepper, freshly ground
- 2 T olive oil
- 1 lb orzo
- 6 c hot veggie broth (3 Knorr vegetable bouillon cubes dissolved in 6 cups of hot water)
- ¼ c basil, thinly sliced
- ¼ c flat-leaf parsley, coarsely chopped
- 1 T capers (optional)
- ½ c olives, sliced (optional)
- salt and pepper, to taste
Put the Marinade ingredients in a 1 gallon zip lock bag. Massage to combine. Prepare the Veggies per the ingredients list, then add to the bag with the Marinade. Massage the bag until all the veggies are coated in the marinade. Set the bag aside and allow the veggies to marinade for at least 15 minutes.
Preheat the grill. Place the marinaded veggies onto the grill directly over the fire until charred. Remove from the grill and allow to cool. Coarsely chop the grilled marinaded veggies.
Heat the olive oil in a very large skillet on medium high heat. Add the orzo and toast until lightly golden brown. Add the hot veggie broth. Bring to boil, reduce heat to medium low, and simmer covered for 9 minutes. There will still be cooking liquid in the bottom of the skillet after the orzo is done cooking. Turn off the heat, stir well, cover, and allow the orzo to absorb the remaining liquid for 10 minutes. Add the grilled marinaded vegetables. Finally, add the Garnish.