Valerie gives pasta salad an extra-healthy upgrade with freshly grilled zucchini, bell pepper and eggplant!Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3ogWTp1Subscribe to Food Network ▶ http://foodtv.com/YouTubeValerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Grilled Veggie and Orzo SaladRECIPE COURTESY OF VALERIE BERTINELLILevel: EasyTotal: 1 hr 30 minActive: 1 hrYield: 6 to 8 servingsIngredientsKosher salt and freshly ground black pepper1 pound orzo1 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon onion powder3/4 cup extra-virgin olive oil1 yellow squash, cut into 1/2-inch-thick slices on the bias1 zucchini, cut into 1/2-inch-thick slices on the bias1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias1 red onion, cut into 1/2-inch-thick slices1 large bell pepper, cut into planks1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)1 tablespoon Dijon mustard3/4 cup crumbled feta cheese1/2 cup chopped fresh parsley1/4 cup chopped fresh dillDirectionsBring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.Serve immediately or keep at room temperature until ready to serve.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #GrilledVeggieOrzoSaladValerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Networkhttps://www.youtube.com/watch?v=eMAHijx_Ht0
