Description
This Zucchini Lemon Orzo is a vibrant and healthy summer main dish bursting with fresh lemon flavor, fragrant herbs, and tender grilled vegetables. Combining orzo pasta with grilled eggplant and zucchini, tangy feta, and toasted pine nuts, it makes a perfect light dinner that's easy to prepare and full of Mediterranean-inspired goodness.
Ingredients
Pasta and Seasoning
- ½ cup dry uncooked orzo
- ½ cup finely diced scallions or 1 small shallot (about ¼ cup)
- 3 garlic cloves, minced
- ½ tablespoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon sherry vinegar
- 1 teaspoon herbs de Provence
- Juice and zest of 1 lemon, plus 4 small wedges for serving
- ½ teaspoon sea salt, divided, plus more to taste
- Freshly ground black pepper
Vegetables
- 2 medium Italian eggplants, sliced into ½-inch rounds
- 2 small zucchini, sliced in half lengthwise
Cheese and Nuts
- ½ cup crumbled feta cheese
- 2 cups loose-packed fresh herbs (basil & mint), torn if leaves are large
- ¼ cup pine nuts, toasted
- 2 tablespoons panko bread crumbs
Instructions
- Prepare the seasoning base: In a large bowl, combine the diced scallions, minced garlic, ½ tablespoon of olive oil, sherry vinegar, herbs de Provence, and ¼ teaspoon of sea salt. Mix well to blend the flavors.
- Cook the orzo: Bring a medium pot of salted water to a boil. Add the dry orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the orzo and immediately transfer it to the bowl with the seasoning mixture. Stir in the lemon zest and set aside to allow flavors to meld.
- Preheat the grill: Heat your grill to high temperature to prepare for grilling the vegetables.
- Season the vegetables: Drizzle olive oil over all sides of the eggplant slices and zucchini halves. Sprinkle with ¼ teaspoon of sea salt and freshly ground black pepper to taste.
- Grill the vegetables: Place the eggplant on the grill and cook for 4 to 5 minutes per side until tender and nicely charred. Grill the zucchini for about 4 minutes per side until charred marks form and the vegetable is cooked through. Remove from grill and let cool slightly.
- Combine ingredients: Chop the grilled eggplant and zucchini into bite-sized pieces and add them to the bowl with the orzo. Pour in the lemon juice and toss thoroughly to combine. Then add the crumbled feta cheese, torn fresh herbs, and toasted pine nuts, reserving some of each for garnish. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Divide the orzo mixture into 4 serving bowls. Top each with reserved breadcrumbs, feta, herbs, and pine nuts for added texture and flavor. Serve with lemon wedges on the side for extra brightness.
Notes
- Using fresh herbs like basil and mint really elevates the flavor, but you can use parsley or dill if preferred.
- To toast pine nuts, cook them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
- Panko breadcrumbs add a nice crunchy topping; alternatively, you can use regular breadcrumbs or omit them for a gluten-free option.
- If you don't have access to a grill, you can grill the vegetables under a broiler or sauté them in a skillet with olive oil.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main dish
- Method: Grilling
- Cuisine: Mediterranean