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"Those who forget the pasta are condemned to reheat it."--Unknown

Mediterranean Vegetable Kabobs with Orzo and Feta Recipe

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This recipe for Mediterranean Vegetable Kabobs with Orzo and Feta is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup Olive oil blend
¼ cup Red wine vinegar
1 teaspoon salt
1 teaspoon pepper
½ cup fresh mint
2 each red bell pepper cut into 1" squares
2 each green bell pepper cut into 1-inch squares
2 pounds zucchini cut 1/2" thick
1 pound yellow squash cut 1/2" thick
1 each eggplant cut 1/2" thick, cut each
slice into cubes
1 each red onion cut in 1" squares
4 ounces feta cheese crumbled
6 cups cooked orzo
8 sprigs Fresh mint for garnish
Directions:
Directions:
Blend oil, red wine vinegar, salt, pepper and ½ the mint in small bowl for dressing. Soak
bamboo skewers in water overnight.
Thread alternating slices of bell peppers, eggplant, yellow squash, onion and zucchini
onto 16 bamboo skewers; and brush with ½ the dressing. Grill (or roast in hot oven)
vegetables until tender and just charred, turning and brushing often with remaining
dressing.
Serve 2 skewers over ¾ cup of cooked orzo and sprinkle with feta cheese. Sprinkle with
reserved chopped mint and garnish with sprig of fresh mint.
Serving Ideas: Suggested sides for the skewers and orzo are grilled pita bread and
assorted olives
Note: For Vegan option, omit the feta cheese, adjust name.
Number Of Servings:
Number Of Servings:
8

 

 

 

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