Grilled Pesto Zucchini and Squash stuffed with Tomatoes and Orzo.

From Half Baked Harvest

This recipe is a must-make and absolutely delicious.

INGREDIENTS:

1 cup dry orzo pasta

4 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon fresh chopped oregano

1 clove garlic, minced or grated

kosher salt and pepper

1 pinch crushed red pepper flakes

1 cup cubed feta cheese

1 1/2 cups cherry tomatoes, halved OR dice 1 round tomato

3 zucchini or yellow summer squash, halved

1

/4 cup basil pesto

1.Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with 2 tablespoons olive oil, balsamic vinegar, oregano, garlic, and a pinch each of salt, pepper, and crushed red pepper. Stir in the feta and tomatoes.

2. Meanwhile, preheat the grill to medium high heat. Toss the zucchini with the remaining 2 tablespoons of olive oil, salt, and pepper. Grill the for 3-5 minutes per side or until light char marks appear.

3. Arrange the zucchini on a platter and brush evenly with pesto. Spoon the orzo over the zucchini. Serve warm or at room temperature. Enjoy!