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    GREEK_STYLE VEGETABLE KEBABS WITH ORZO


    Source of Recipe


    unknown

    List of Ingredients




    8 tablespoons purchased Greek_style vinaigrette
    2 tablespoons minced fresh mint
    1/2 cup orzo (rice_shaped pasta)
    1 red bell pepper, cut into 1_inch square pieces
    3 Japanese eggplants, cut into 1/2_inch_thick rounds
    2 medium zucchini, cut into 1/2_inch_thick rounds
    1/2 cup crumbled feta cheese

    Recipe



    Prepare barbecue (medium_high heat). Blend vinaigrette and mint in small bowl for dressing. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper.
    Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.
    Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.
    Makes 2 servings; can be doubled.
 

 

 

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