Ingredients:
- 2 lb. mixed yellow and zucchini squashes
- 1 1/2 Tbs. olive oil
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1/2 lb. orzo
- 3 Tbs. fresh lemon juice
- 1 Tbs. Champagne vinegar or white wine vinegar
- 1/2 cup pine nuts, toasted
- 1/2 cup curls or shavings of Parmigiano-Reggiano cheese
- 3 Tbs. coarsely chopped fresh mint
Directions:
Trim and cut the squashes lengthwise into slices 1/4 inch thick. Put in a bowl and add 1/2 Tbs. of the olive oil, the 1/2 tsp. salt and a few grindings of pepper. Stir to coat.
Prepare a medium-hot fire in a grill and oil the grill rack.
Arrange the squashes on the grill rack and cook, turning once, until tender, 5 to 8 minutes total. (Close the lid if using a gas grill.) Let cool, then cut into 1 1/2-inch pieces and put in a large bowl.
Meanwhile, bring a pot of salted water to a boil over high heat. Add the orzo and cook until al dente (tender but firm to the bite), about 8 minutes. Drain and rinse with cold water. Add the orzo to the squashes and stir in the remaining 1 Tbs. oil, the lemon juice, vinegar and pine nuts. Season with salt and pepper. Just before serving, stir in the cheese and mint. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).
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$69.95
