Orzo And Grilled Vegetable Salad

• 16oz Orzo
• 1 red pepper, chopped in 1 inch squares
• 1 medium red onion, roughly chopped
• 1 eggplant, cubed
• 1 zucchini or yellow summer squash, cubed
• 3/4 cup extra virgin olive oil
• 3/4 cup scallions, thinly sliced
• 3/4 cup basil chiffonade
• 1/2 cup mild feta cheese (the freshest possible), crumbled
• salt and pepper
• Vinaigrette:
• 1/2 cup lemon juice
• 3/4 cup extra virgin olive oil
• salt and pepper

1. Cook orzo according to instructions, drain and let cool. Toss chopped vegetables with olive oil and season with salt and pepper. Place in grill pan or on baking pan in 375 degree oven and cook until tender, stirring once or twice (about 15-20 minutes). While vegetables are cooking, make vinaigrette by whisking lemon juice, olive oil, salt and pepper to taste. When vegetables are done, let cool 5 minutes then toss with orzo and 3/4 of the vinaigrette. Mix well and let sit at room temperature for at least 15 minutes. Before serving, mix in basil, scallions, feta and the remaining vinaigrette. Season with salt and pepper, and serve.

red pepper, red onion, eggplant, zucchini, extra virgin olive oil, scallions, basil chiffonade, feta cheese, salt, vinaigrette, lemon juice, extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/orzo-and-grilled-vegetable-salad-1206598 (may not work)