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Recipe Detail Page
Grilled Autumn Vegetable Orzo Salad
Autumn 2018
Take the best vegetables the harvest has to offer, grill them until tender then toss with pasta and a simple vinaigrette and you can’t go wrong with this pasta salad. The orzo gives it a sophisticated look and texture and the greens add a fresh punch. Grill the vegetables ahead of time, have the pasta cooked and ready, and whisk up the vinaigrette, then just toss it together and pile it on a platter to serve. Cold-pressed canola oil has a deep flavour and can withstand the heat of the grill so you can use it on the vegetables and in the vinaigrette. If using olive oil, use a lighter flavoured oil for grilling, then a bold, extra virgin oil for the vinaigrette.
Serves 12
2 zucchini
1 small eggplant
3 sweet peppers (mixed colours)
8 oz (225 g) large cremini mushrooms
⅓ cup (80 mL) cold-pressed canola or olive oil, divided
Salt and freshly ground pepper
1 lb (455 g) orzo
3 cups (750 mL) baby spinach or kale, chopped
VINAIGRETTE
⅔ cup (150 mL) white wine vinegar
2 tbsp (30 mL) Dijon or dry mustard
Salt and freshly ground pepper
½ cup (125 mL) cold-pressed canola or extra virgin olive oil
1. Preheat grill to medium.
2. Cut zucchini and eggplant lengthwise into ¼-inch-thick (5-mm) slices and place in a large shallow dish. Cut each pepper into 6 or 8 lengthwise strips and place in a large bowl. Cut mushrooms in half and add to peppers in bowl.
3. Drizzle 2 tbsp (30 mL) of the oil over peppers and mushrooms and season to taste with salt and pepper; toss gently to coat. Drizzle remaining oil over zucchini and eggplant slices, rubbing to lightly coat. Season to taste with salt and pepper.
4. Working in batches as necessary, grill zucchini and eggplant, turning once, for about 4 to 5 minutes per side or until grill-marked and tender. Return to dish to cool. Grill pepper strips, turning once, for 3 to 4 minutes per side or until tender and browned; return to bowl and let cool. Grill mushrooms for about 3 minutes or until tender and browned (no need to turn them); return to bowl and let cool. (Vegetables can be covered and refrigerated for up to 1 day.)
5. Meanwhile, cook orzo in a large pot of boiling salted water until al dente. Drain and rinse well with cold water. Let drain, then transfer to a large bowl.
6. For the vinaigrette, whisk together vinegar, mustard and 1 tsp (5 mL) salt and pepper to taste. Gradually whisk in 1/2 cup (125 mL) oil.
7. Stack zucchini and eggplant slices in piles, then cut crosswise on the diagonal into wide strips. Peel off charred peels from sweet peppers, if desired. Cut pepper strips crosswise on the diagonal into bite-sized pieces.
8. Pour about one-quarter of the dressing over orzo and toss to coat (you can cover and refrigerate dressed orzo for up to 6 hours before serving).
9. Just before serving, add spinach and about half of the remaining dressing to orzo and toss to coat. Add grilled vegetables and remaining dressing and toss gently to combine. Season to taste with salt and pepper. Pour onto a large platter or bowl to serve.
Serves 12
