Grilled Vegetable and Orzo Pasta Salad

Put the zucchini, squash, cherry tomatoes, and onion on skewers. Skewer only one kind of vegetable together. The onions will take a little longer, and the tomatoes will take the least amount of time which is why I keep like to keep the same vegetables together.

For the asparagus, prepare a foil packet and toss the asparagus with olive oil and a sprinkling of salt and pepper before sealing up the foil packet. Drizzle the skewers with olive oil and sprinkle with salt and a healthy grind of pepper.

Over medium heat, grill each of the skewers until each of the vegetables has a nice light char. Grill the onions first; then the asparagus packet and the zucchini, and squash skewers at the same time, and tomatoes at the last, just for a quick grill. The asparagus should be done at the same time as the zucchini and squash.

While the vegetables cook (or before) cook the orzo according the the directions on the box.

In a large bowl top the orzo with the vegetables and the feta cheese and toss. Add a drizzle of olive oil and a few grinds of pepper (no salt is necessary, the cheese has plenty) and serve.

A few notes:

-You could use any kind of vegetable here. Bell peppers would be lovely (if I liked them) along with eggplant, or any other vegetable (I can’t think of any other vegetables you grill, but maybe you can).

-I love grilled (or roasted) tomatoes, but this salad could also be served with them fresh.

-I highly recommend trying this as is first, but a bit of fresh basil, or other fresh herbs, would be wonderful.