Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories246.6 kcal (12%)
Total Fat14 g (20%)
Carbs26.8 g (10%)
Sugars5.4 g (6%)
Protein5.7 g (11%)
Sodium199.3 mg (10%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings

1 ¼ cupsorzo pasta
uncooked, wheat, or gluten-free

1 cupcherry tomatoes
chopped

1 clovegarlic
minced

extra virgin olive oil spray

1red onion
small, quartered

1red bell pepper
seeded and sliced into 4 pieces

1yellow bell pepper
seeded and sliced into 4 pieces

10 ouncezucchini
large, sliced into 1/4 inch thick rounds

kosher salt

black pepper
to taste

2 tablespoonsred wine vinegar

3 tablespoonsextra virgin olive oil

¼ cupbasil
chopped
Instructions
Step 1
Cook orzo in salted water according to package directions; drain and rinse under cold water, transfer to a large bowl and combine with tomatoes and 1 tablespoon of the oil and garlic.
Step 2
Meanwhile spray the onions, bell peppers and zucchini with olive oil; season with 1 teaspoon salt and black pepper, to taste.
Step 3
Grill vegetables on a grill basket over oiled grates, covered, (or broil 4 inches from flame) 10-12 minutes or until lightly charred and tender, turning halfway.
Step 4
Set aside on a cutting board to cool slightly, then dice into 1/2-inch pieces.
Step 5
Toss with the remaining olive oil and vinegar and top with chopped basil.
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Notes
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Delicious
Easy
Fresh
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Kid-friendly