Serves 6
INGREDIENTS
- 2 cups dry orzo
- 2 zucchini
- 2 red or orange bell peppers
- 1 red onion
- 1 eggplant
- 1 bunch asparagus
- 1 bunch fresh parsley, chopped
- Fresh basil, chopped
- 3 tablespoons high quality olive oil
- Red wine vinegar
- Salt and pepper to taste
METHOD
- Cook your orzo as directed on the package.
- Lightly brush the vegetables with olive oil and season with salt and pepper.
- Preheat your BBQ and give it a spray with some avocado oil. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, bell pepper, and onion, and eggplant turning once, or until vegetables are tender.
- Remove and cool. Chop all of your cooked veggies, and combine in a large serving dish with fresh chopped parsley and basil.
- Drizzle on lots of red wine vinegar, balsamic glaze would be divine as well. Season with salt and pepper to taste and serve! If you are not dairy-free, feel free to add some feta to this dish. Serve with your favourite source of protein and enjoy!
- Calories: 170
- Protein: 4 g
- Carbs: 22 g
- Fibre: 2g Fat: 7 g
Recipes curated by Taylor Robinson @Dishingwithtay provided by Confidence by Randi