Grilled Zucchini Orzo Recipe on Food52 (2024)

Author Notes

This recipe uses a LOT of flavor, but don't be scared of it. When I created this, I was a little nervous about all the flavors myself, but it came together so well. You get some serious zing from the vinegar, but everything is mellowed by the goat cheese. Give it a try! —Brussels Sprouts for Breakfast

Test Kitchen Notes

We loved the big flavors in BSFB’S recipe, which is summer comfort food if there’s such a thing—cheesy but bright, with plenty of acid and a more or less equal zucchini-to-carb ratio. The initial recipe called for an additional 1/2 cup of olive oil, but we’ve omitted it because it diluted the sesame and butter too much. If you want more sesame (we did), add more sesame oil to taste. The recipe is perfect for a picnic or outdoor party, but just as good as a packed lunch that begs to be enjoyed away from your computer. —The Editors

What You'll Need

Ingredients

• Orzo
• 1 cuporzo pasta
  
• 3 zucchinis (any variety, halved)
  
• 1 vine ripened tomato (quartered)
  
• 1 spring onion (quartered)
  
• 5 cloves garlic (whole, in peel), more if you like garlic
  
• Olive oil, for brushing
  
• Salt and pepper, to taste
  
• 2 tablespoonsunsalted butter
  
• 1 cup(125g) goat cheese
  

• Vinaigrette
• ¹/₄ cupplus 2 teaspoons sesame oil
  
• 2 tablespoonsred wine vinegar
  
• ¹/₂ lemon (juice and zest)
  
• 1 tablespoonhoney
  
• 1 tablespoonDijon mustard
  
• ¹/₂ cupcilantro, parsley, dill, or mixed herbs chopped (plus more for garnish)
  
• Salt and pepper, to taste