Greek-Style Vegetable Kebabs with Orzo and Feta

Suitable sides for the vegetables and pasta are grilled pita bread and assorted olives. End with baklava and fresh apricots

Author:Inspired by Bon Appetit, 2000.06
Yield:2 servings
Category:Main Courses


8 tbsp. Greek-style vinaigrette
2 tbsp. fresh mint, minced
1/2 cups orzo (rice-shaped pasta)
red bell pepper, cut into 1" square pieces
Japanese eggplants, cut into 1/2"-thick rounds
2 medium zucchini, cut into 1/2"-thick rounds
1/2 cups feta cheese, crumbled


  1. 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.
  2. 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.
  3. Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.