Description
With basic pantry staples you can create a flavorful vegetable side dish on the grill or a perfect backyard orzo to take to a barbecue gathering.
Ingredients
Scale
Ultimate Grilled Vegetables
- 4–6 carrots, halved
- 1 lb. broccoli rabe
- 2–4 medium onions, cut into 8 wedges
- 1 lb asparagus, ends trimmed
- 2 tbsp. Colavita Extra Virgin Olive Oil
- 2 Tbsp. Colavita balsamic vinegar
- 2 Tbsp. Colavita capers, drained
- Rachel Ray Sea Salt
- Rachel Ray freshly cracked ground pepper
For the orzo salad:
- 2 cups (dry) Colavita Orzo, prepared according to the package directions
- 1/2 cup Colavita sun-dried tomatoes, roughly chopped
- 1/2 cup Colavita Basil Pesto
- 2 Tbsp. drained Colavita Capers
- 2 Tbsp. Colavita Garlic Extra Virgin Olive Oil
- 2 tsk. Colavita Champagne Vinegar
- 1/4 cup fresh chopped parsley
- 1 shallot, minced
- Rachel Ray Sea Salt
- Freshly ground Rachel Ray black pepper
Instructions
Ultimate Grilled Vegetables
- Clean all vegetables. Blanche the broccoli rabe in boiling water for 30 seconds and remove to an ice bath. Dry and toss all vegetables with Colavita Extra Virgin Olive Oil.
- Spread over the grill grate and cool until vegetables have softened considerably. Remove to a large platter and drizzle with balsamic vinegar. Salt and pepper liberally.
For the orzo salad:
- Roughly chop the tomatoes and capers, then toss them in a big bowl with the cooked orzo, parsley and shallot. Add in the garlic olive oil, pesto and vinegar and toss to combine. Top with sea salt and freshly cracked black pepper.
- Category: Sides
- Cuisine: Italian-Inspired