Easy 20 Minute Mediterranean Orzo Salad
This easy Mediterranean orzo salad recipe is loaded with crunchy veggies and fresh herbs and dressed with a light lemony dressing. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1 ½ cup dry orzo pasta
???? 1 pint grape or cherry tomatoes halved
???? 2 green onions trimmed and chopped (both white and green parts)
???? ½ green bell pepper seeds removed, chopped
???? 1 cup packed chopped fresh parsley about 1 ½ ounces
???? ½ cup packed chopped fresh dill about 0.5 ounces
???? ¼ cup sliced pitted kalamata olives about 1 ounce
???? 2 teaspoons capers
???? Feta cheese to your liking
For the Dressing
???? 1 lemon zested and juiced
???? ¼ cup extra virgin olive oil
???? 1 garlic clove minced
???? 1 teaspoon oregano
Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Network
Valerie gives pasta salad an extra-healthy upgrade with freshly grilled zucchini, bell pepper and eggplant!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Grilled Veggie and Orzo Salad
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 30 min
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
Directions
Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
Serve immediately or keep at room temperature until ready to serve.
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Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Network
Garlic Butter Lemon Baked Chicken with Olives | Food Channel L Recipes
Super easy baked lemon chicken recipe. With green olives and fresh thyme. Perfect for dinner.
@FoodChannelLN - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients for 6 servings:
800 g boneless chicken thighs
150 g pitted green olives
200 ml chicken stock | 1 cup
6 cloves garlic
2 lemons
6 sprigs thyme
50 g butter
Salt and black pepper
Music: epidemicsound.com
#chicken #lemon #dinner
Easy One-pot Chicken and Orzo | The Mediterranean Dish
Perfectly seasoned chicken, nestled into a mixture of tiny orzo pasta with onions, bell peppers, and tomato. FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
FOR CHICKEN
???? 2 tsp dried oregano
???? 1 tsp sweet paprika
???? 1 tsp coriander
???? tsp each kosher salt and black pepper
???? 1.5 lb boneless, skinless chicken thighs
???? ½ lemon, juice of
???? Extra virgin olive oil
FOR ORZO
???? Extra virgin olive oil
???? 1 Green bell pepper, cored and sliced into rounds
???? 2 cups chopped yellow onion
???? 1 red bell pepper, cored and chopped
???? 6 garlic cloves, chopped
???? 2 cups canned peeled plum tomatoes
???? 2 cups chicken broth
???? 1 tsp dried oregano
???? 1 tsp sweet paprika
???? Kosher salt and black pepper
???? 2 cups dry uncooked orzo pasta (or whole grain orzo if you have it)
⏱️TIMESTAMPS⏱️
0:00 Intro
0:20 Boneless chicken thighs
0:30 Seasoning the chicken
1:25 Browning the chicken and peppers
2:40 Preparing the Dutch oven
4:25 Add chicken and peppers back in
4:37 Transfer to heated oven at 350 F
5:32 Ready to serve