Grilled Veggie Orzo Salad (g/f) (Edit recipe)

This recipe is one that was supposed to be in our cookbook “Back Porch Paleo; Homestyle Comfort Food From Our Table to Yours” - however, in 2020 when we were creating recipes for the book, the cassava orzo scene was not great. We opted to include the grilled veggies as a platter, calling it "GRILLED VEGGIE PLATTER" instead. Happy to share this one now and we’ve added a garnish of goat milk feta, because it’s so yummy and the chef's kiss it was missing!

30 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	168
Fat:	3 g
Carbohydrates:	31 g
Protein:	4 g
Cholesterol:	10 g
Sodium:	94 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Back Porch Paleo

Serves: 6

Ingredients

1 whole Grilled Veggie Platter, see recipe link above in intro!
1 cup Gluten Free Orzo Pasta, uncooked (can sub standard orzo pasta)

optional garnish

.25 - .5 cup Goat Feta Cheese, crumbled, used to taste
2 Tbsp Arugula Garlic Chimichurri (click for recipe)
1 - 2 tsp fresh Thyme, to taste
.5 - 1 tsp Black Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare veggie platter as directed, using your favorite veggies. Once grilled, remove veggies to a cutting board and allow to cool slightly.
While veggies cool, cook orzo in well salted water according to the manufacturer's directions. Once done, pour into a fine mesh colander and rinse under cool water. Drain well and place in a serving platter/bowl. Drizzle about 1 tablespoon of the reserved marinade, stir to coat and set aside.
Cut grilled veggies up into bite sized pieces, then place approximately 3 cups in total veggies in the serving bowl with the orzo. Toss to combine and add more veggies and marinade if desired.
Sprinkle feta, chimichurri and thyme on top (if using) then stir to combine.
Add uncut veggies on top to garnish if desired and serve. Best enjoyed the day made, but can be enjoyed for a couple of days with additional marinade as needed.