rainbow grilled vegetable medley pilaf

Name: Rainbow Grilled Vegetable Medley Pilaf
Prep time: 20 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2/3 cup(s) olive oil, extra virgin; 1/2 teaspoon(s) ground paprika; 1/4 teaspoon(s) ground cumin; 1/8 teaspoon(s) ground black pepper; 1/8 teaspoon(s) crushed red pepper flakes; 2 clove(s) garlic, minced; 2 medium ears sweet corn, shucked; 1 medium red onion, sliced into strips; 1 medium orange bell pepper, sliced into strips; 1 medium zucchini, thinly sliced; 1 medium summer squash, thinly sliced; 1 cup(s) thinly sliced mushrooms; 1 1/2 cup(s) halved cherry tomatoes; 2 cup(s) cooked orzo pasta; 1 cup(s) cooked wild rice; 1/3 cup(s) shredded Parmesan cheese; 3/4 cup(s) canned chickpeas; 3/4 cup(s) light Italian dressing; 2 tablespoon(s) minced fresh parsley

(2 ratings)

Rainbow Grilled Vegetable Medley Pilaf ready to serve.

review

Blue Ribbon Recipe by

Crystal Schlueter

@crystalschlu

Babbitt, MN

This colorful dish can be served as a main dish or a side and is great hot or cold! If you are watching your fat intake, you can skip the olive oil mixture and just toss the vegetables with extra Italian dressing. If you or a guest has a gluten sensitivity, you can substitute gluten-free spaghetti for the orzo, just break it into small pieces before boiling, or use long grain or brown rice instead of the pasta.

Blue Ribbon Recipe

This is a vegetable-packed summer recipe. It's filled with fresh corn, summer squash, zucchini, bell pepper, tomatoes, bell peppers, and more. The rainbow of veggies are roasted on the grill and then lightly tossed with orzo pasta and wild rice. The bright grilled vegetable flavor shines bright and the dressing adds just the right zing. This pilaf is filling enough to be the main dish, but it could also be a side dish.

— The Test Kitchen @kitchencrew

(2 ratings)

yield 6 serving(s)

prep time 20 Min

cook time 15 Min

method Grill

Ingredients For rainbow grilled vegetable medley pilaf

2/3 c

olive oil, extra virgin
1/2 tsp

ground paprika
1/4 tsp

ground cumin
1/8 tsp

ground black pepper
1/8 tsp

crushed red pepper flakes
2 clove

garlic, minced
2 md

ears sweet corn, shucked
1 md

red onion, sliced into strips
1 md

orange bell pepper, sliced into strips
1 md

zucchini, thinly sliced
1 md

summer squash, thinly sliced
1 c

thinly sliced mushrooms
1 1/2 c

halved cherry tomatoes
2 c

cooked orzo pasta
1 c

cooked wild rice
1/3 c

shredded Parmesan cheese
3/4 c

canned chickpeas
3/4 c

light Italian dressing
2 Tbsp

minced fresh parsley

How To Make rainbow grilled vegetable medley pilaf

1
Preheat a lightly greased grill to medium-high heat.

2
In a large bowl, whisk together the olive oil, paprika, cumin, black pepper, red pepper, and garlic.
3
Add the vegetables. Toss to coat.
4
Place corn on the grill for 7-8 minutes, turning often, until slightly charred in places.
5
Meanwhile, place the onions and peppers in a grill basket. Grill for 3 minutes.
6
Add the zucchini, squash, mushrooms, and tomatoes. Grill for an additional 3-4 minutes or until the vegetables are crisp-tender, tossing often.
7
Remove kernels from corn cobs with a sharp knife.
8
Place corn in a large bowl with the other grilled vegetables. Add the orzo, rice, Parmesan, chickpeas, dressing, and parsley.
9
Toss until combined. Serve.
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