Greek-Style Vegetable Kebabs with Orzo and Feta

• 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
• 2 medium zucchini, cut into 1/2-inch-thick rounds
• 1/2 cup crumbled feta cheese

1. Prepare barbecue (medium-high heat).
2. Blend vinaigrette and mint in small bowl for dressing.
3. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain.
4. Return orzo to same pan.
5. Mix in 3 tablespoons dressing.
6. Season with salt and pepper.
7. Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing.
8. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.
9. Divide orzo between 2 plates.
10. Place vegetable skewers atop orzo.
11. Sprinkle with cheese and serve.

vinaigrette, fresh mint, orzo, red bell pepper, eggplants, zucchini, feta cheese

Taken from www.epicurious.com/recipes/food/views/greek-style-vegetable-kebabs-with-orzo-and-feta-103621 (may not work)