Greek-Style Vegetable Kebabs With Orzo And Feta

Recipe Ingredients

8 tablespoons	120ml	Purchased Greek-style vinaigrette
2 tablespoons	30ml	Minced fresh mint
1/2 cup	80g / 2.8oz	Orzo (rice-shaped pasta)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Red bell pepper - cut 1"-square
		Pieces
3		Japanese eggplants - cut 1/2"-thick
		Rounds
2		Zucchini - cut 1/2"-thick (medium)
		Rounds
1/2 cup	73g / 2.6oz	Crumbled feta cheese

Recipe Instructions

Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing.

Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper.

Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.

Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.

Source:
Bon Appetit, July 2000

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