Greek-Style Vegetable Kebabs with Orzo and Feta

Ingredients

• 3  japanese eggplants 
• 0.5 cup feta cheese crumbled
• 2 tablespoons mint leaves fresh minced
• 0.5 cup orzo pasta) (rice-shaped
• 1  bell pepper red cut into 1-inch square pieces
• 8 tablespoons purchased vinaigrette greek-style
• 2 medium zucchini cut into 1/2-inch-thick rounds

Equipment

• bowl
• frying pan
• sauce pan
• grill
• skewers
• metal skewers

Directions

1. Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan.
2. Mix in 3 tablespoons dressing. Season with salt and pepper.
3. Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.
4. Divide orzo between 2 plates.
5. Place vegetable skewers atop orzo.
6. Sprinkle with cheese and serve.