This is the only side dish you need to make when grilling steaks, chicken or fish. It makes a lot – 10 to 12 servings. However, I have seen four grown men finish the entire platter along with the rest of their meal before. You can use any grilled vegetables that you like, but this is amazing just the way it is. For extra creamy orzo, double the goat cheese and stir half of it into the orzo before topping with the vegetables.
- 6 cups chicken broth
- 2 cups orzo
- 2 teaspoons fresh rosemary chopped
- olive oil
- 1 large red onion cut into 1/2 inch slices
- 3 yellow squash halved lengthwise
- 3 zucchini halved lengthwise
- 4 Roma tomatoes halved and seeded
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon fresh parsley chopped
- 1/2 teaspoon fresh thyme chopped
- 1/2 teaspoon fresh rosemary chopped
- 1/4 teaspoon salt
- 1/4 cup goat cheese crumbled
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In a saucepan, combine the chicken broth, orzo and 2 teaspoons rosemary. Over medium-low heat, bring to a simmer. Cook until the liquid is absorbed, about 25 minutes, stirring occasionally. Remove from heat.
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Brush both sides of the onion, squash, zucchini and tomatoes with olive oil and season with salt and pepper. Grill for 5-10 minutes or until tender, turning the onion, squash and zucchini once. Grill the tomatoes skin side down and do not turn during grilling.
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Cut the vegetables into bite-size pieces.
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In a large bowl, stir together the olive oil, vinegar and next 4 ingredients. Add the grilled vegetables and gently toss to coat.
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Spread the orzo onto a large serving platter. Add the vegetables on top and sprinkle with the goat cheese.
Adapted from Par 3 Tea-Time at the Masters cookbook.