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Grilled Zucchini and Corn Orzo Salad

Ingredients

  • 8 ounces uncooked orzo
  • 1 large zucchini diced
  • 2 cups frozen corn thawed (or 2-3 ears of sweet corn)
  • 2 tablespoons olive oil for grilling the veggies
  • salt and pepper

For the dressing:

  • 3 tablespoons olive oil
  • zest from 1 lemon
  • juice from 1 lemon
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • 3 green onions chopped
  • 4 ounces goat cheese crumbled

Instructions

  • Bring a medium pot with water to boil.
  • Add orzo and cook according to package directions.
  • Meanwhile, chop zucchini and toss with corn and olive oil. Season with salt and pepper.
  • Place zucchini and corn in a fine mesh grill pan and grill over medium-high heat for 8-10 minutes. Note: if you are using corn on the cob, you can just brush it with olive oil and grill the whole cob on the grill, about 3-4 minutes on each side, turning twice. Then cool the corn on the cob and cut off kernels.
  • In a large bowl, combine orzo, zucchini, and corn.
  • In a small mason jar, combine olive oil, lemon zest, lemon juice, garlic, and salt. Screw on lid and shake well until combined.
  • Pour over orzo and veggies, and stir to combine.
  • Garnish with green onions and goat cheese.
  • Serve and enjoy!