Grilled Vegetable Orzo Salad

Zucchini, 1-inch diced
1 medium red bell pepper, 1-inch diced
1 medium yellow bell pepper, 1-inch diced
1 medium red onion, peeled and 1-inch diced
2 cloves garlic, minced
2 T olive oil
1-1/2 t kosher salt
1/2 t freshly ground black pepper
1/2 lb orzo

For Dressing:
1/3 C freshly squeezed lemon juice (2 lemons)
1/3 C olive oil
1 t salt
1/2 t black pepper

To Assemble:
4 green onions, trimmed and sliced
1⁄4 C pine nuts, toasted (optional, but good)
3/4 lb feta
15 fresh basil leaves, cut into chiffonade (roll the leaves together, then slice on the diagonal)

Prepare the grill: toss zucchini, bell peppers, onion, and garlic with the olive oil, salt and pepper in a large bowl. Grill for 15-20 minutes, until browned, stirring occasionally. (I've always used a George Forman grill for this, and I think using your broiler would work fine, too.)

Meanwhile, cook the orzo in boiling salted water for 7-9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the grill basket into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta, and basil. Check the seasonings and serve at room temperature.

This is one of my all time favorite foods. Worth the trouble!

(Courtesy of Williams Sonoma)