Orzo with Grilled Vegetables

Whoa!  This is a terrible picture.  But you get the gist of what goes
into this medley.... lots of fresh veggies.

Any combination of grilled vegetables may be used in pasta salads. Cut all the vegetables into similar size pieces. This recipe has a Mediterranean flair and leftovers keep in the fridge for several days.

serves:  12               prep time:  45 minutes

1 eggplant, quartered and cut into ½ inch thick slices, salted*
3/4 teaspoon salt
Olive oil or Pam spray
1 zucchini, quartered lengthwise and cut into ½ inch thick slices
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
6 cups hot cooked orzo pasta or Israeli couscous
1/2 cup fresh basil leaves, torn
Olive oil
Fresh squeezed lemon juice (about 1 lemon)
Salt and pepper

Place eggplant in a colander and sprinkle with the salt.  Let stand for about ½ hour. Blot the salt and moisture off with a paper towel.
Lightly oil or spray a grill rack or pan for the barbecue. Place the eggplant, zucchini, pepper, and red onion in a bowl and moisten with oil.  Transfer the veggies to the grill pan or rack and cook for about 15 minutes, tossing occasionally with tongs or a spatula.  Remove from grill and let cool.  Add the cooked vegetables to the hot pasta along with ½ cup (minimum) fresh chopped basil leaves. Drizzle in olive oil, squeeze in lemon juice, and season with salt and pepper to your satisfaction.

* Salting eggplant removes bitter juices

Each serving provides approximately 180 calories, about 3 grams fiber, 4 grams protein, a big boost of vitamin C, selenium, and thiamin.

This pairs well with just about everything.  Enjoy.

- Kim Fielding