Hello BBQ Season. We missed you!


  • 1 cup dry orzo pasta
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh chopped oregano
  • 1 clove garlic, minced or grated
  • kosher salt and pepper
  • 1 pinch crushed red pepper flakes
  • 1 cup cubed feta cheese
  • 1 1/2 cups cherry tomatoes, halved
  • 3 zucchini or yellow summer squash, halved
  • kosher salt and pepper
  • 1/4 cup basil pesto


    1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with 2 tablespoons olive oil, the balsamic vinegar, oregano, garlic, and a pinch each of salt, pepper, and crushed red pepper. Stir in the feta and tomatoes.

    2. Meanwhile, pre heat the grill to medium high heat. Toss the zucchini with the remaining 2 tablespoons olive oil, salt, and pepper. Grill the for 3-5 minutes per side or until light char marks appear.

    3. Arrange the zucchini on a platter and brush evenly with pesto. Spoon the orzo over the zucchini. Serve warm or at room temperature. Enjoy!

    Recipe from: www.halfbakedharvest.com


Author: Global

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