Orzo with Blackened Vegetables
Vegetables roasted until blackened, not burned, tossed with orzo and roasted Halloumi cheese make a simple and flavorful dish that you can prepare on the grill outside or in a grill pan inside.
Pin Recipe
Facebook
Servings: 2 people
Ingredients
- 1 bundle asparagus
- 1 red bell pepper
- 1/2 onion
- 1 zucchini
- 1/2 cup orzo
- 8 ounces Halloumi cheese
- 2 tablespoons olive oil
- salt and pepper
- garlic
Instructions
- Preheat a gas or charcoal grill on medium high heat
- Cook the orzo in salted boiling water until al dente according to package instructions. Drain in a colander.
- Cut the vegetables to your desired pieces, toss the vegetables in 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Grill the vegetables until they have grill marks all over, about 4-5 minutes.
- Add the orzo to the grill dish and create grill marks. Bake another 4 minutes until the vegetables go from grilled to blackened, but be careful don't burn them.
- Mix orzo with vegetables and cheese, add salt & pepper to taste, minced garlic (optional) and serve.
Nutrition
Calories: 666kcal | Carbohydrates: 38g | Protein: 32g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Sodium: 1375mg | Fiber: 4g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram