Total Time
40mins
Prep 20 mins
Cook 20 mins

A variation on a recipe posted in July 05 issue of Cooking Light. Delicious.

Ingredients Nutrition

Directions

  1. Preheat broiler.
  2. Cut bell peppers in half lenghtwise, discard seeds and membranes. Place pepper halves, skin side up, on a baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag, seal. Let stand 15 minutes. Peel and chop.
  3. Prepare grill to medium-high heat.
  4. Cook orzo in boiling water, according to package instructions. Drain, rinse, and set aside in a large bowl.
  5. Brush 1/2 Tablespoon of Olive oil on corn and onion slices. Place them on grill rack, and grill about 5 minutes, until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion.
  6. Add bell pepper, corn, red onion, green onions, parsley, and jalapenos to the orzo.
  7. In a small ramekin or bowl, combine olive oil, vinegar, garlic, salt and pepper.
  8. Toss with salad to combine.

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