Spicy Tuesday – Grilled Corn, Zucchini and Orzo Salad – Basil

by | Jul 27, 2021 | Soups, Salads and Sides, Spicy Tuesday, uncategorized

Fire up the grill and start cooking! This salad is a super easy way to enjoy the best of summer produce without a lot of fuss. We’ve used whole wheat orzo in the salad today, but you can use your favorite short pasta shape, whether traditional or alternative like chickpea or lentil pasta. So good and SO easy!

Basil has many antioxidants and anti inflammatory properties. There are many different types of basil but if you are trying to get the type with the most health benefits, you want to purchase (or grow!) the variety called Holy Basil. It has a long history of medicinal benefits. Findings from studies indicate that the powerful essential oils called eugenol, cintronellol, and linalool help lower inflammation. Anytime you can add this delicious fresh herb to your food do so for flavor AND health benefits.

Grilled Veggie Salad with Orzo and Balsamic Vinaigrette

  • ½ Red Onion, dipped in Olive Oil
  • 3 Ears of Corn, husked
  •  2 – 3 Small Zucchini, cut in 1” rounds
  • 1 Large Vidalia Onion, sliced in half then in 1” half-moons, and pierced with a bamboo skewer
  • Olive Oil Spray
  • Sea Salt and Freshly Ground Black Pepper
  • 8 OZ Orzo – Whole Wheat if Possible
  • 1 Cup Grape Tomatoes, Quartered
  • ¼ Cup Chopped Fresh Parsley
  • 2 TB Chopped Fresh Mint
  • 2 TB Chopped Fresh Basil

Step One

Preheat the grill until hot, (10 – 15 minutes). Stab the onion with a grilling fork, and clean the grill with the red onion, making sure the grill is well oiled and very clean.

Step Two

Spray the corn, zucchini and onion with the olive oil spray and place on the grill over medium high heat. Cook for about 5 minutes and then turn and cook for another 5 to 10 minutes or until soft and grill marked. Remove from the grill.

Step Three

Cook the orzo as the package directs. While the orzo is cooking, make the *dressing for the salad and cut the corn off the cob. Chop the zucchini and onion into 1” pieces

Step Four

Drain the orzo and place it in a large bowl. Add the grilled corn, zucchini and onion into the bowl along with the tomatoes and herbs. Toss and add the dressing, starting with half and adding as desired.

*Dressing

  • ¼ Cup Extra Virgin Olive Oil
  • 1 TB Dijon
  • 2 TB Balsamic Vinegar
  • 2 Tsp Italian Seasoning

Shake all the ingredients together in a jar. Season to taste with salt and pepper

 

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