Suitable sides for the vegetables and pasta are grilled pita bread and assorted
olives. End with baklava and fresh apricots.
8 tablespoons purchased Greek-style vinaigrette
2 tablespoons minced fresh mint
1/2 cup orzo (rice-shaped pasta)
1 red bell pepper, cut into 1-inch square pieces
3 Japanese eggplants, cut into 1/2-inch-thick rounds
2 medium zucchini, cut into 1/2-inch-thick rounds
1/2 cup crumbled feta cheese
Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl
for dressing. Cook orzo in medium saucepan of boiling salted water until just
tender but still firm to bite; drain. Return orzo to same pan. Mix in 3
tablespoons dressing. Season with salt and pepper.
Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with
dressing. Grill vegetables until tender and just charred, turning and brushing
often with dressing, about 12 minutes.
Divide orzo between 2 plates. Place
vegetable skewers atop orzo. Sprinkle with cheese and serve.
Makes 2 servings; can be doubled.
Main Course Recipes