Ingredients:

  • 1 large Aubergine (Eggplant), trimmed and cut into 1/2-inch rounds
  • 2 medium Courgette (Zucchini), trimmed and sliced lengthwise into 1/4-inch strips
  • 1 large Red Bell Pepper, deseeded and cut into large panels
  • 1 medium Red Onion, cut into 1/2-inch thick rounds
  • 3 Tbsp Olive Oil, for grilling
  • 1 tsp Kosher Salt, for seasoning
  • 1/2 tsp Freshly Ground Black Pepper, for seasoning
  • 12 oz Orzo Pasta (Risoni)
  • 1 Tbsp Coarse Salt, for pasta water
  • 1/4 cup Fresh Lemon Juice
  • 1/2 cup Extra Virgin Olive Oil, for vinaigrette
  • 1 Tbsp Red Wine Vinegar
  • 2 cloves Garlic, finely minced
  • 1 tsp Dried Oregano
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Kosher Salt, for vinaigrette
  • Pinch Black Pepper, for vinaigrette
  • 4 oz Feta Cheese, crumbled
  • 1/2 cup Pitted Kalamata Olives, halved

Instructions:

  1. Prep and Season the Vegetables: Slice and prepare all vegetables as listed. In a large bowl, toss the prepared vegetables with 3 Tbsp of olive oil, 1 tsp salt, and 1/2 tsp pepper. Ensure all surfaces are lightly coated.
  2. Cook and Cool the Orzo: Bring a large pot of heavily salted water to a rolling boil. Add the orzo and cook according to package directions until perfectly al dente (8–10 minutes). Drain the orzo immediately, rinse briefly under cold water to stop the cooking process and remove excess starch. Drain exceptionally well and set aside to cool completely.
  3. Grill the Vegetables: Preheat your grill or grill pan to medium-high heat. Cook the seasoned vegetables in batches. Grill each side until deep grill marks form and the vegetables are tender yet still retain some bite (about 3–5 minutes per side). Once cooled slightly, roughly chop the grilled vegetables into bite-sized pieces.
  4. Prepare the Vinaigrette: In a medium bowl, whisk together the lemon juice, red wine vinegar, minced garlic, dried oregano, 1/2 tsp salt, and a pinch of pepper. Slowly stream in the 1/2 cup of high-quality olive oil while continuously whisking vigorously until the dressing thickens slightly and emulsifies. Stir in the fresh chopped parsley. Taste and adjust seasoning as needed.
  5. Assemble and Chill: In the large mixing bowl, combine the cooled orzo, the chopped grilled vegetables, the halved Kalamata olives, and three-quarters of the feta cheese. Pour the vinaigrette over the salad ingredients and toss gently but thoroughly until everything is coated. Cover and refrigerate for at least 1 hour, or ideally 4 hours, to allow the flavors to meld beautifully. Garnish with the remaining crumbled feta just before serving.