Grilled Vegetable Orzo Salad Recipe
- 10 years ago
Learn how to make a hearty grilled vegetable salad with all your favorite summer produce, like eggplant, zucchini, corn and shiitake mushrooms. From a simple preparation with olive oil, salt and pepper to a tutorial on how to grill vegetables, John Stage will show you a fast, easy dish that works as a main for vegetarians or something awesome to put on the plate next to your meat.
Don't miss the bonus videos that show you the spice blend for a great all-purpose rub and a recipe for unique vinaigrette that you'll want to pour on everything.
Subscribe to Tasted: http://goo.gl/Z7lbS
In each episode of Dude Food, Dinosaur Bar-B-Que Owner and Pitmaster John Stage shares tips and recipes for grilling manly, mouthwatering foods from burgers to barbecue chicken to a salad a dude would be proud to serve his buddies. Subscribe to see a new episode every Tuesday!
Get more Dude Food: http://goo.gl/rcHdC
Grilled Vegetable Orzo Salad Recipe
Serves 4
For the Salad:
1 lb. orzo pasta
1 medium eggplant (about 12 oz.), cut in 1/2" rounds
1 yellow zucchini, halved lengthwise
1 green zucchini, halved lengthwise
4 ears corn on the cob, shucked
12 oz. shiitake mushrooms
1 pint grape tomatoes, halved
1/3 cup minced chives
For the vinaigrette:
½ cup rice wine vinegar
2 tbsp. yellow mustard
1 tbsp. kosher salt
1 tbsp. coarse black pepper
2 tsp. crushed red pepper
3 tbsp. honey
1 cup olive oil
2 tsp. sesame oil
Make the dressing: Whisk together the first 6 ingredients in a bowl. Slowly drizzle in the oils, whisking vigorously, until combined. Set aside.
Make the salad: Cook the orzo in boiling, salted water until al dente (according to package directions, but check 1 to 2 minutes before suggested time.
Coat the vegetables except the tomatoes lightly in oil; season with salt and pepper.
Grill the eggplant, zucchini, corn, and mushrooms over medium-high heat until slightly softened; about 3 minutes per side (corn will take longer). Remove them from the grill to cool, and avoid piling them on top of each other.
After they're cooled, cut the grilled vegetables into ½ to ¾ inch dice and cut the corn off the cop. Add them to the orzo with the cherry tomatoes and chives, and toss with the vinaigrette.
Don't miss the bonus videos that show you the spice blend for a great all-purpose rub and a recipe for unique vinaigrette that you'll want to pour on everything.
Subscribe to Tasted: http://goo.gl/Z7lbS
In each episode of Dude Food, Dinosaur Bar-B-Que Owner and Pitmaster John Stage shares tips and recipes for grilling manly, mouthwatering foods from burgers to barbecue chicken to a salad a dude would be proud to serve his buddies. Subscribe to see a new episode every Tuesday!
Get more Dude Food: http://goo.gl/rcHdC
Grilled Vegetable Orzo Salad Recipe
Serves 4
For the Salad:
1 lb. orzo pasta
1 medium eggplant (about 12 oz.), cut in 1/2" rounds
1 yellow zucchini, halved lengthwise
1 green zucchini, halved lengthwise
4 ears corn on the cob, shucked
12 oz. shiitake mushrooms
1 pint grape tomatoes, halved
1/3 cup minced chives
For the vinaigrette:
½ cup rice wine vinegar
2 tbsp. yellow mustard
1 tbsp. kosher salt
1 tbsp. coarse black pepper
2 tsp. crushed red pepper
3 tbsp. honey
1 cup olive oil
2 tsp. sesame oil
Make the dressing: Whisk together the first 6 ingredients in a bowl. Slowly drizzle in the oils, whisking vigorously, until combined. Set aside.
Make the salad: Cook the orzo in boiling, salted water until al dente (according to package directions, but check 1 to 2 minutes before suggested time.
Coat the vegetables except the tomatoes lightly in oil; season with salt and pepper.
Grill the eggplant, zucchini, corn, and mushrooms over medium-high heat until slightly softened; about 3 minutes per side (corn will take longer). Remove them from the grill to cool, and avoid piling them on top of each other.
After they're cooled, cut the grilled vegetables into ½ to ¾ inch dice and cut the corn off the cop. Add them to the orzo with the cherry tomatoes and chives, and toss with the vinaigrette.