Ingredients

• 1 Sml Red Pepper - cut 1” pieces
• 1 Sml Yel Pepper - cut 1” pieces
• 2 Med Zucchini - cut diagonally - 1/4” slices
• 1/2 Med Red Onion - 8 wedges
• 4 Lrg Mushrooms - halved
• 2 Cups Orzo
• 1/4 Cup Roasted Pine Nuts or Sunflower Seeds
• 1/2 Cup Fresh Basil chopped

Marinade

• 1/3 Cup Olive Oil
• 1/2 Cup Balsamic Vinegar
• 1 Heaping Tsp Garlic minced
• Salt & Pepper

Dressing

• 1/4 Cup Extra Virgin Olive Oil
• 1/4 Cup Freshly Squeezed Lemon Juice
• Salt & Pepper

Preparation

1. Mix vegetables & marinade.
2. cover and let stand 2-5Hrs - in the refridgerator - mixing occasionally.
3. Remove from refridgerator 30 mins before cooking.
4. Warm BBQ and keep on Medium heat.
5. Grill zucchini slices directly on grill, turning occasionally until tender - 10-15mins.
6. Cook other vegetables in batches in a grilling basket*, stirring occasionally for even cooking.
7. Set aside and keep warm.
8. Cook orzo as per directions on the package.
9. Lightly roast in a pan 1/4 cup of pine nuts and set aside.
10. Prepare dressing - use 4 Tbsp or more to taste.
11. Fold vegetables and basil gently into warm orzo, add dressing and garnish with pine nuts.

* If you do not have a grilling basket, you can use a foil bag or create your own pouch with 2 lrg pieces of double thickness heavy-duty foil, tightly sealing the edges. Cook turning occasionally.