Friday, June 28, 2013

Orzo with Grilled Shrimp & Summer Veggies - YUM!

At our weekly CSA pickup, we only get a 1/2 share  - technically, 4 items. But one 'item' can be a box holding six squash. We are overflowing with summer veggies, and I bet you are, too. This terrific recipe from Bon Appetit is a delicious way to use them all.

ingredients

  • 8 ounces orzo (about 1 1/3 cups)
  • 6 1/2 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons red wine vinegar, divided
  • 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
  • 1 red or yellow bell pepper, quartered
  • 3 tablespoons purchased pesto
  • 2 tablespoons fresh lime juice
  • 1 pound uncooked large shrimp, peeled, deveined
  • 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
  • 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
  • 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes

preparation

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat.
Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
Garnish with basil sprigs and serve cold or at room temperature (which makes it super easy to deal with leftovers!)

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