Whole-grain orzo & grilled vegetable salad

Delight your taste buds with a vibrant whole-grain orzo salad, packed with perfectly grilled vegetables for a harmonious blend of flavors.

Ingredients:

• 1 medium eggplant, unpeeled, sliced lengthwise into 1/2-in. planks
• 1 ¼ teaspoons kosher salt, divided
• 230g fresh asparagus, trimmed
• 1 medium (8 oz.) zucchini, sliced lengthwise into 1/2-in. planks
• 1 medium (4 oz.) red bell pepper, quartered lengthwise
• Cooking spray
• ¼ cup refrigerated reduced-fat basil pesto (such as Buitoni)
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 cups cooked whole-wheat orzo
• 1 (230g) package fresh small mozzarella cheese balls
• 1 cup halved cherry tomatoes (4 oz.)
• ½ cup thinly sliced fresh basil

Instructions:

1. Heat up the grill to medium-high heat (400 to 230 °C). Sprinkle a bit of salt evenly on both sides of the eggplant; place them in a single layer on a baking sheet lined with paper towels. Let them sit for 10 minutes, then pat them dry.
2. Lightly spray cooking oil on the eggplant, asparagus, zucchini, and bell pepper; place them on the greased grates; grill, without covering, until they become tender and slightly charred, for about 4 to 6 minutes, flipping once halfway through. Take them off the grill and let cool for 5 minutes.
3. In the meantime, mix pesto, vinegar, oil, and the rest of the salt in a medium bowl until everything is combined.
4. Dice the grilled vegetables into 1/2-inch pieces; add them to the pesto mixture in the bowl. Include orzo, mozzarella, and tomatoes; mix everything together. Spoon the mixture into 6 bowls evenly; garnish with basil, and serve.

Summary:

• Calories: 1972 kcal
• Fat: 130 g
• Protein: 81 g
• Carbs: 139 g
• Potassium: 3168 mg
• Magnesium: 343 mg