Light, fresh, and perfect for summer!

Dietary Needs: Kid-friendly, Vegetarian

Recipe By: Our friends at INFRA - A purchasing cooperative of independent natural food retailers and food co-ops.


  • 6 tablespoons olive oil, divided
  • 1 broccoli crown, cut into bite size pieces
  • 1 large red bell pepper, julienned
  • 1 large orange bell pepper, julienned
  • 8 ounces shiitake mushrooms, halved
  • Salt and pepper, to taste
  • 1 cup orzo pasta
  • 2 tablespoons tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 3/4 teaspoon cane sugar
  • 1/2 teaspoon crushed chilies
  • 2 scallions, thinly sliced
  • 1/3 - 1/2 cup crumbled feta cheese

Light, fresh, and perfect for summer!

Cooking Steps

  • 1
    Preheat grill to 375-400° F. Place broccoli, peppers, and mushrooms on a large sheet of foil and drizzle with four tablespoons olive oil. Season with salt and pepper to taste. Bring the corners of the foil together in the center, and crimp any open spaces to seal packet.
  • 2
    Grill for 25-30 minutes or until desired doneness. Meanwhile, bring six cups of water to a boil and
  • 3
    add orzo. Return to a simmer and cook for 15 minutes or until pasta is al dente, stirring frequently to prevent sticking. Drain and cool.
  • 4
    Whisk together remaining olive oil, tamari, toasted sesame oil, rice vinegar, sugar, and crushed chilies until emulsified. Toss with pasta, roasted
  • 5
    vegetables, scallions, and feta cheese.

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