grilled vegetable orzo salad

this beautiful salad tagged along with the strawberry almond breakfast cake to my Pepe's fathers day celebration and was a bit of a scene stealer. grilled eggplant, red onion and rainbow peppers  are tossed with a healthy amount of fresh herbs, arugula and a double dose of lemon and olive oil then finished with a good flaky salt which intensifies the simple flavors.

if it is not love at first sight then it surely will be love at first bite 

 Eggplant is an excellent source of digestion-supportive dietary fiber and bone-building manganese. It is very good source of enzyme-catalyzing molybdenum and heart-healthy potassium. Eggplant is also a good source of bone-building vitamin K and magnesium as well as heart-healthy copper, vitamin C, vitamin B6, folate, and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

Paired with rainbow peppers which are an outstanding source of antioxidant and anti-inflammatory phytonutrients. These phytonutrients include flavonoids (luteolin, quercetin, hesperidin) and hydroxycinnamic acids (especially ferulic and cinnamic acids). But the hallmark phytonutrient group found in bell peppers is the carotenoid family, with more than 30 different carotenoids being provided by this vegetable. Included in bell pepper carotenoids are alpha-carotene, beta-carotene, cryptoxanthin, lutein, and zeaxanthin. Bell peppers are an excellent source of antioxidants vitamin A and C as well as nerve-supportive vitamin B6. Bell peppers are a very good source of heart-healthy fiber, vitamin E, folate, potassium, and vitamin K as well as the enzyme-supportive molybdenum. They are a good source of bone-building manganese and magnesium, energy-producing vitamins B1, B2, B3 and B5. {source}

peppers, eggplant and red onion are easily grilled outside or roasted inside. but why heat up the house if you can grill in your own backyard.

orzo - for the record is my favorite little past, i just love the little rice shaped pasta tossed with veggies and lightly dressed with a homemade vinaigrette. the grilled veggies are tossed with orzo then doused with a ton of fresh lemon juice and olive oil.

herbs are a fairly new addition to the garden. in the past i have grown basil and parsley, herbs are so easy to grow so i expanded my herb garden to include winter savory ( a perennial), tarragon, rosemary, chives, 4 varieties of basil, parsley, thyme & oregano.

the mix of fresh herbs give a overall "freshness" or "green" to the final dish. 

maldon sea salt, or any other good flaky salt is generously sprinkled throughout the salad making all the flavors really "pop" in this dish.

this most certainly has been my "go to" salad for BBQ's and backyard dinners.

quick, easy and nutritious it is the perfect recipe to have in your back pocket. when grilled, the veggies are done in 10 minutes, orzo is cooks in a flash too.

even better when made a day ahead, allowing the flavors to meld and intensify.

i found that i needed to add a touch more olive oil prior to serving/removing from the fridge when made the day before, the extra olive oil loosens up the salad. if making the day before, save the herbs and add just before serving or toting to the BBQ.

arugula, one of the easiest greens to grow in your garden is added to the mix.

even if you don't have space for a garden try growing arugula in a large pot or window box - the seeds start sprouting within days and before long you will have a healthy little arugula patch ready for harvest. arugula is so versatile - top pizza, toss in salad or a substitute for lettuce a top a veg burger.

Grilled Vegetable Orzo Salad

serves 10

you will need:

1 cup dry orzo

1 medium eggplant

2 cups tri color peppers

1/2 cup diced red onion

2 cups total of the following mixed herbs

thyme

tarragon

arugula

basil

oregano

winter savory

chives

2 1/2 lemons

2 tsp salt plus more for finishing

1/4 cup olive oil + a drizzle for veggies

assembly:

cook the orzo according to package directions, drain and set aside in a medium mixing bowl

while the orzo is cooking, slice the eggplant in rounds, place rounds on a paper towel and salt both sides. allow eggplant to drain on the paper towels, this helps remove some of the bitterness eggplant can sometimes have. meanwhile cube the peppers in large bite sized pieces (these will shrink when grilled). slice and dice the red onion. cube the salted and drained eggplant rounds

place the veggies on a sheet pan and drizzle with olive oil and toss lightly coating all sides of the veggies, sprinkle with salt. grill (grill set to heat of 400*), frequently tossing until veggies are golden and soft. add the grilled veggies to the mixing bowl with the orzo.

add the juice of 2 lemons to the mixing bowl and 1/4 cup of olive oil & salt - mix well.

add the herbs & arugula, tearing the larger leaves into bite size pieces.

drizzle with the remaining 1/2 lemon juice & sprinkle with a healthy pinch of salt just before serving.

enjoy!

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