Healthy Cooking Methods & Styles Healthy BBQ & Grilling Recipes Healthy Grilled Vegetable Recipes Healthy Grilled Eggplant Recipes Whole-Grain Orzo & Grilled Vegetable Salad 5.0 (1) 1 Review This lovely Mediterranean orzo salad is rich with basil, grilled vegetables and tender fresh mozzarella cheese. The combination of vegetables, vinaigrette and fresh basil is a perfect base for the orzo and the cheese. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on February 2, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Additional Time: 10 mins Total Time: 25 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 1 medium eggplant, unpeeled, sliced lengthwise into 1/2-in. planks 1 ¼ teaspoons kosher salt, divided 8 ounces 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 (8 ounce) package fresh small mozzarella cheese balls 1 cup halved cherry tomatoes (4 oz.) ½ cup thinly sliced fresh basil Directions Preheat grill to medium-high (400 degrees F to 450 degrees F). Sprinkle eggplant evenly on both sides with 1/4 teaspoon of the salt; arrange in an even layer on a rimmed baking sheet lined with paper towels. Let stand 10 minutes; pat dry. Lightly coat eggplant, asparagus, zucchini, and bell pepper with cooking spray; arrange on oiled (with cooking spray) grates; grill, uncovered, until softened and lightly charred, 4 to 6 minutes, turning once halfway through cook time. Remove from grill; let cool 5 minutes. Meanwhile, whisk together pesto, vinegar, oil, and remaining 1 teaspoon salt in a medium bowl until combined. Cut grilled vegetables into 1/2-inch pieces; add to pesto mixture in bowl. Add orzo, mozzarella, and tomatoes; toss to coat. Spoon mixture evenly into 6 bowls; sprinkle with basil, and serve. Rate it Print Nutrition Facts (per serving) 327 Calories 18g Fat 30g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 1/3 cups Calories 327 % Daily Value * Total Carbohydrate 30g 11% Dietary Fiber 9g 32% Total Sugars 6g Protein 14g 28% Total Fat 18g 23% Saturated Fat 7g 35% Sodium 511mg 22% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved