Ingredients:

  • 2 large Courgettes (Zucchini), sliced lengthwise 1 cm thick
  • 2 large Red Bell Peppers, cut into 3 cm strips
  • 1 medium Aubergine (Eggplant), sliced crosswise 1.5 cm thick
  • 1 large Red Onion, cut into 1 cm thick rings/disks
  • 4 Tbsp Extra Virgin Olive Oil (for grilling)
  • Coarse Sea Salt and Black Pepper, To taste
  • 1.5 cups Orzo Pasta (risoni)
  • 6 cups Water
  • 1 Tbsp Kosher Salt (for pasta water)
  • ⅓ cup Extra Virgin Olive Oil (for dressing)
  • 3 Tbsp Fresh Lemon Juice
  • 2 cloves Garlic, finely minced
  • 1 tsp Dijon Mustard
  • 1 tsp Dried Oregano
  • ½ tsp Fresh Thyme Leaves
  • ½ cup Feta Cheese, crumbled
  • ¼ cup Fresh Parsley, roughly chopped

Instructions:

  1. Prepare and Season the Vegetables: Chop the vegetables according to the ingredient list. Place all prepared vegetables in a large bowl. Drizzle with 4 Tbsp of olive oil and generously season with salt and pepper. Toss well to ensure every piece is coated.
  2. Cook the Orzo: Bring 1.5 L of water to a rolling boil and add 1 Tbsp of salt. Add the orzo and cook according to package instructions until al dente (usually 8-10 minutes). Drain immediately and rinse briefly with warm water to prevent sticking. Set aside in the large mixing bowl.
  3. Whisk the Dressing: In a small bowl, whisk together the ⅓ cup olive oil, lemon juice, minced garlic, Dijon mustard, oregano, and thyme. Taste and season aggressively with salt and pepper until it tastes punchy and bright.
  4. Grill the Vegetables: Preheat your grill (or grill pan) to medium-high heat. Place the seasoned vegetables on the hot grates in batches, turning every 2–3 minutes. Cook until they show distinct, dark grill marks and are tender but not mushy (approximately 5–7 minutes per batch). Remove the grilled vegetables, cool slightly, and chop the larger pieces into bite-sized 1-2 cm pieces.
  5. Assemble and Rest the Salad: Pour half of the dressing over the slightly warm orzo in the large mixing bowl and toss thoroughly. Add the chopped grilled vegetables, crumbled feta, and fresh parsley to the bowl. Add the remaining dressing and toss gently. Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully. Give it a final toss and adjust seasoning right before serving.