Grilled Portobello, Fennel, Red Onion, and Orzo Salad
Ingredients1/3 cup dry orzo pasta
1 4-ounce portobello mushroom, stem removed
½ medium fennel bulb, cut into ¼-inch-thick wedges
½ medium red onion, cut into ¼-inch-thick slices
1 tablespoon plus 1 teaspoon
extra-virgin olive oil
½ teaspoon salt
¼ cup chopped fresh basil
¼ cup seeded diced tomato
3 tablespoons crumbled
reduced-fat feta cheese
1 teaspoon sherry wine vinegar
1/8 teaspoon black pepper
Nutrition FactsPer serving: 266 calories, 12 g fat (2 g saturated), 33 g carbohydrates, 10 g protein, 5 g fiber, 804 mg sodium (34% Daily Value).
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- Bring large saucepan of lightly salted water to boil. Add orzo and cook according to package directions; drain, rinse under cold water, and drain again. Transfer orzo to large mixing bowl.
- Preheat grill to high heat.
- Brush portobello, fennel, and red onion with 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Set on grill rack coated with cooking spray and grill vegetables until wellmarked and tender, 3-4 minutes per side for fennel, 5-6 minutes per side for onion, and 7-8 minutes per side for portobello mushroom. Transfer to cutting board and allow to cool 5 minutes.
- Dice vegetables into ¼-inch pieces and add to orzo. Stir in basil, tomato, feta cheese, vinegar, and remaining 1 teaspoon oil, ¼ teaspoon salt, and pepper; mix well. Serve immediately or refrigerate until ready to serve, up to 3 days.