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Grilled Vegetable Orzo Salad

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Servings 4

Ingredients
  

  • 6 tablespoons olive oil divided
  • 1 broccoli crown cut into bite size pieces
  • 1 large red bell pepper julienned
  • 1 large orange bell pepper julienned
  • 8 ounces shiitake mushrooms halved
  • 1 cup orzo pasta
  • 2 scallions thinly sliced
  • ½ cup crumbled feta
  • 2 tablespoons tamari
  • 1 tablesppon toasted sesame oil
  • 1 tablespoon rice vinegar
  • ¾ teaspoon cane sugar
  • ½ teaspoon crushed chilies

Instructions
 

  • Preheat grill to 375-400° F.  Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center and crimp any open spaces to seal packet.
  • Grill for 25-30 minutes or until desired doneness is achieved.
  • Meanwhile, bring 6 cups of water to a boil and add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
  • Whisk together dressing ingredients and toss with pasta, roasted vegetables, scallions, and feta cheese. 
  • Enjoy!