Ingredients:

  • 2 medium Courgettes (Zucchini), trimmed, sliced lengthwise
  • 1 large Red Bell Pepper, cored, deseeded, sliced into wide strips
  • 1 medium Aubergine (Eggplant), sliced crosswise
  • 1/2 medium Red Onion, cut into rings
  • 3 Tbsp Olive Oil (for coating vegetables)
  • Sea Salt and Black Pepper, To taste
  • 5 cups Orzo Pasta
  • 4 oz Feta Cheese, crumbled
  • 1/2 cup Fresh Parsley, chopped finely
  • 2 Tbsp Fresh Dill, chopped finely
  • 1/2 cup Extra Virgin Olive Oil (for vinaigrette)
  • 1/4 cup Fresh Lemon Juice (about 2 large lemons)
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 clove Fresh Garlic, minced finely
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt (for vinaigrette)
  • 1/4 tsp Black Pepper (for vinaigrette)

Instructions:

  1. Whisk the Dressing: In a small bowl, combine the lemon juice, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Season generously with salt and pepper.
  2. Emulsify: Slowly whisk in the Extra Virgin Olive Oil until the dressing is well combined and slightly thickened. Set aside.
  3. Cook the Orzo: Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions, aiming for al dente (usually 8-10 minutes).
  4. Rinse and Cool: Immediately drain the orzo and rinse thoroughly under cold water to stop the cooking process and remove excess starch. Toss lightly with 1 teaspoon of olive oil to prevent sticking. Set aside.
  5. Prep the Vegetables: In a bowl, toss the sliced courgette, aubergine, red pepper, and onion with the 3 Tbsp of olive oil, salt, and pepper. Ensure everything is lightly coated.
  6. Heat the Grill: Heat your outdoor grill or heavy griddle pan to medium-high heat.
  7. Grill the Vegetables: Grill the vegetables in batches until tender, with visible char marks (roughly 3–4 minutes per side). Once cooled slightly, roughly chop the grilled vegetables into bite-sized pieces.
  8. Combine Components: In the large mixing bowl, combine the cooled orzo, the chopped grilled vegetables, and the crumbled feta cheese.
  9. Dress and Chill: Pour three-quarters of the vinaigrette over the salad. Toss gently until everything is evenly coated. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to marry.
  10. Final Finish: Just before serving, stir in the fresh parsley and dill. Check the seasoning one last time, adding a squeeze of fresh lemon juice if needed.