Summer Is Here!

I made the most amazing thing today -- so amazing that right after I took a bite, I grabbed my computer because I couldn't wait another moment to share it with you. I was inspired by two recipes from Bon Appetit, one I had tried before and one I had wanted to try for a while now.

Grilled Chicken and Ratatouille
Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

It started with an unplanned, obligation-free Saturday morning. That's how it usually starts. I settled in with a stack of magazines and flipped through the pages I had dog-eared. I finally landed on the orzo with grilled shrimp in the June issue of Bon Appetit and knew that was what I was in the mood for. I had orzo, olive oil, pesto, and red wine vinegar already, so that settled it. Then I made a list for my trip to Whole Foods. I go to Whole Foods more and more these days. Now that it's summer, I find that I'm usually only heading to the grocery store when I need massive amounts of produce, and I think Whole Foods is best for that. Plus, Saturday mornings at Whole Foods are quiet and calm, unlike at Stop & Shop. I think of it as my alone time.

So I went and gathered everything else I wanted, some things included in the recipe, others from the chicken with ratatouille recipe, and others just things I picked up as I grazed the aisles. But I skipped the chicken and the shrimp and just planned an all-veggie rendition.


Here's what my recipe ended up looking like (adapted from Bon Appetit's orzo with grilled shrimp):

Ingredients
1/2 lb orzo (half of a box)
6 1/2 tablespoons extra-virgin olive oil, divided
4 tablespoons red wine vinegar, divided
1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1 medium summer squash, cut lengthwise into 1/4-inch-thick slices
1 yellow bell pepper, quartered
1 orange bell pepper, quartered
3 tablespoons purchased pesto (Linabella)
fresh lime juice (from one lime)
1 container of campari tomatoes
1/2 cup thinly sliced fresh basil
2 4-ounce balls fresh mozzarella cheese, cut into 1/2-inch cubes
2 ears corn on the cob
1 red vidalia onion (wedged, leaving root attached to hold pieces together)

Method
"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." (I followed BA's instructions here)
I set my Cuisinart Griddler on high. (Single girl apt life is not too conducive to a real grill.) I did this when I made the grilled chicken with ratatouille, so I sort of have a system down now. Indoor grilling takes longer, so you'll need to account for that.
"Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini, squash, [bell peppers, and onion wedges] 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." Then add the tomatoes to the pesto vinaigrette and set aside.
Grill vegetables (besides corn) to desired texture. I like to leave them a little crisp. Move to cutting board. Chop veggies and add to bowl with orzo.




Boil water in a large pot, then add corn. Cook for about 3 minutes and remove from water. (I then tossed the corn on the grill just to give it some grill marks.) Then slice the corn off the cob and add to orzo mixture.

Add vinaigrette-tomato mixture, sliced basil, and mozzarella; "toss to combine. Season to taste with salt and pepper."



Have lunch!
I love making things with fresh vegetables. This recipe is fairly healthy (leave out the mozzarella if you're concerned), and uses the best of summer's vegetables. It would be a great dish to bring to a summer party or picnic too. Enjoy!