Grilled Vegetable Orzo Salad
1 large red bell pepper, cut into 1-inch pieces
2 large zucchini, cut into 1-inch pieces
2 tablespoons olive oil
sea salt and fresh ground black pepper
1/2 pound orzo
1 1/2 cups fresh baby spinach, chopped
1 ear sweet corn, kernels cut from cob
3 tablespoons fresh basil, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon grapeseed oil
3 tablespoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon seat salt
1/8 teaspoon freshly ground black pepper
Heat a grill pan over medium-high heat.
In a small bowl, toss red pepper and zucchini in 2 tablespoons olive oil, salt, and pepper. Place vegetables in the preheat grill pan. Grill vegetables until soften. About 5 to 8 minutes.
Bring a large pot of water to a boil and cook orzo according to package instructions. Rinse with cold water until the orzo is no longer warm. Pour orzo into a large bowl and toss with grilled vegetables, spinach, corn, and basil.
Whisk together olive oil, grapeseed oil, lemon juice, lemon zest, and salt and pepper. Pour dressing over salad and toss until dressing is incorporated. Season to taste with additional salt and pepper.
Serve at room temperature or cold.