Grilled Vegetable Orzo with Feta Vinaigrette

Directions

1. Cut vegetables as you wish so they don&rsquo,t fall through the grates/grill pan. Toss the vegetables with olive oil and sprinkle with salt and pepper. If desired, you can also toss it with 1 to 2 tablespoons of balsamic vinegar. Preheat the grill to high. Make the dressing and set it aside.
2. Bring a pot of salted water to a boil and cook the orzo according to the package directions for al dente. Drain and toss with a spoonful of olive oil so the pasta doesn&rsquo,t stick together.
3. Place the vegetables on the grill/grill pan. Cook for 10 to 15 minutes total, tossing, turning, and checking the vegetables every 5 minutes, depending on the size of the pieces. Once the vegetables are done, toss them in a large bowl with the orzo. Pout the feta vinaigrette on top and toss. You can add in extra feta, fresh dill, or chives if you wish. Either serve immediately or store in the fridge until you serve. You can make this 24 hours ahead of time.
4. In a bowl, whisk together the vinegar, lemon juice, honey, salt, pepper, herbs, and feta. Use a spoon or whisk to smash some of the feta into the mixture. Whisk the olive oil into the dressing until combined. You can make this ahead of time and store it in the fridge. It will separate but whisking or shaking will bring it back together.