Grilled Vegetables with Orzo and Lemon Dijon Vinaigrette - assorted veggies grilled and served over orzo is a hearty side dish or a meat-free main dish.

Save this recipe!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Summer season is grilling season. We usually grill on and off year-round, but we definitely grill the most during summer. Grilling brings terrific flavor and the clean up is so easy.
Grilling vegetables brings out their sweetness and gives them a charred look. This recipe isn't fussy in the least, but it has an impressive presentation. Assorted grilled vegetables are served over orzo, all dressed in a lemon dijon vinaigrette. This dish works great as a side dish, but it is also hearty enough as a meat-free main dish.
I use many of my favorite veggies in this recipe - eggplant, assorted bell peppers, red onion, and zucchini. Other veggies would work great too. Try asparagus, green beans, or yellow squash. Feel free to personalize this dish with your family's favorite vegetables.
When grilling vegetables, it's helpful to use a grilling rack so that the smaller veggies don't fall through the grill grates. Grill the vegetables until they are tender and slightly charred. After grilling, slice the larger veggies in half before arranging over the orzo.
The vinaigrette is simple and comes together quickly. I like using mason jars to mix up dressings. Mason jars are the perfect vessel for mixing and storing dressings or vinaigrettes. Add all of the ingredients to the jar, shake, pour and store!
Serve the vegetables and orzo family-style on a large platter for a pretty presentation. This dish tastes great warm and at room temperature, so it's the perfect summer meal.
More vegetable side dishes
- Spinach Artichoke Dip Stuffed Portobello Mushrooms
- Zucchini Ribbon Salad with Goat Cheese Croutons
- Maple Ginger Roasted Carrots
- Brown Butter Couscous with Asparagus and Leeks
- Green Beans with Pancetta
📖 Recipe Card
Grilled Vegetables with Orzo and Lemon Dijon Vinaigrette
Save this recipe!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
Vegetables and Orzo
- 1 cup orzo (uncooked)
- 1 medium eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red onion
- 1 zucchini
Lemon Dijon Vinaigrette
- ½ cup olive oil (or grapeseed oil or similar)
- ½ cup fresh lemon juice ( (about 2 lemons))
- zest of 2 lemons
- ½ tablespoon honey
- ½ tablespoon Dijon mustard
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
Lemon Dijon Vinaigrette
- In a small bowl or mason jar, add the oil, lemon juice, lemon zest, dijon mustard, honey, salt, and pepper. Whisk or shake to blend. Set aside.
Vegetables and Orzo
- Cook the orzo according to package directions. Drain and set aside.
- Prepare the vegetables for grilling: Slice the eggplant into ¼-1/2 inch rounds. Cut the bell peppers into rings and remove the seeds and membranes. Slice the red onion into ¼ inch rounds. Cut the zucchini into ⅛ inch slices, lengthwise.
- Grill the vegetables until charred and crisp-tender, approx. 10-15 minutes, depending on the heat of the grill.
- To assemble, toss the orzo with ⅓ of the vinaigrette. Arrange the orzo on a platter.
- Slice the eggplant, peppers, and onion in half. Add the eggplant, peppers, onion, and zucchini to a bowl and toss with ½ of the remaining vinaigrette. Arrange the vegetables over the orzo. Drizzle with the remaining vinaigrette or serve on the side.
- Refrigerate leftovers.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments