Fall

Grilled Zucchini Orzo

Photo by Ty Mecham
Author Notes

This recipe uses a LOT of flavor, but don't be scared of it. When I created this, I was a little nervous about all the flavors myself, but it came together so well. You get some serious zing from the vinegar, but everything is mellowed by the goat cheese. Give it a try! —Brussels Sprouts for Breakfast

Test Kitchen Notes

We loved the big flavors in BSFB’S recipe, which is summer comfort food if there’s such a thing—cheesy but bright, with plenty of acid and a more or less equal zucchini-to-carb ratio. The initial recipe called for an additional 1/2 cup of olive oil, but we’ve omitted it because it diluted the sesame and butter too much. If you want more sesame (we did), add more sesame oil to taste. The recipe is perfect for a picnic or outdoor party, but just as good as a packed lunch that begs to be enjoyed away from your computer. —The Editors

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 4 servings
Ingredients
  • Orzo
  • 1 cup orzo pasta
  • 3 zucchinis (any variety, halved)
  • 1 vine ripened tomato (quartered)
  • 1 spring onion (quartered)
  • 5 cloves garlic (whole, in peel), more if you like garlic
  • Olive oil, for brushing
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 cup (125g) goat cheese
  • Vinaigrette
  • 1/4 cup plus 2 teaspoons sesame oil
  • 2 tablespoons red wine vinegar
  • 1/2 lemon (juice and zest)
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 cup cilantro, parsley, dill, or mixed herbs chopped (plus more for garnish)
  • Salt and pepper, to taste
In This Recipe
Directions
  1. Heat grill or grill pan over medium high heat. Brush or rub zucchini, tomato, spring onions, and garlic cloves with olive oil. Season with salt and pepper. Add veggies to grill. (I used my grill pan, but if you use a grill you may want to wrap the garlic in foil.) Cook until the veggies have a nice brown crust and the garlic is soft, about 6 minutes on each side. When done and cool enough to handle, cut everything into bite-sized pieces and place in a large mixing/serving bowl.
  2. Cook the orzo according to the packet instructions and make sure to salt the water really well. In the meantime, whisk together the vinaigrette ingredients. Set aside. Drain orzo with a colander and add it to the mixing bowl.
  3. Add the butter and the vinaigrette to the orzo. Mix until the butter is melted. Taste and adjust ingredients as you see fit, but be wary of salt since goat cheese is salty and you haven’t added it yet.
  4. Top with goat cheese. Mix lightly if you want chunks of goat cheese, and more vigorously if you want a more uniform, silky goat cheese taste. Add salt and pepper to taste. Garnish and dig in.

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