|Orzo with grilled zucchini and sun-dried tomatoes|
I was recently looking for a side dish for lamb…. something relatively well contained on the plate so the sauce from the lamb dish could have free reign. It would also be a perfect accompaniment with chicken or fish as well as standalone for a great vegetarian meal. BTW – the lamb dish is also featured on my blog – Grilled Lamb Chops with Cilantro Mint Vinaigrette.
Heat a grill pan to the smoking point over medium high heat. Or, heat a gas or charcoal grill to medium-high. Whisk 2 Tb of olive oil and 2 Tb balsamic vinegar together in a small bowl. Slice 2 zucchini lengthwise into ¼ inch slices. With a damp paper towel, wipe clean 2 portobello mushrooms, remove gills and discard stems. Lightly brush zucchini and mushrooms with the olive oil/vinegar mixture. Place all in the grill pan or on the grill grates and cook 3-4 minutes per side, until crisp-tender. Place on a plate to cool.
|Cleaning the portobello mushrooms|
|Grilled zuchs and mushrooms|
|Zucchini and portobello mushrooms|
Mix together ½ C julienned sun-dried tomatoes, ½ C extra virgin olive oil, ¼ C balsamic vinegar and fresh juice from 1 lemon in a bowl and set aside.
As an option, toast about ½ C pine nuts – either in a dry pan on the stove or in 350 degree F oven – watch carefully as it burns quickly. I love the crunch the nuts give to the final product.
|Toasted pine nuts|
|Orzo...ready for the veggies|
If you serve this solo – I would suggest any sparkling wine – champagne, prosecco, etc or any dry, un-oaked white wine.