Beans and Orzo


  • In a small bowl, whisk vinegar, sugar, mustard, 1/4 tsp of the salt and the black pepper. Gradually whisk in oil; add sage, parsley and basil. Set aside.

  • Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly grease grates.

  • Brush vegetables with dressing. Grill about 5 minutes per side, until crisp-tender. Brush with additional dressing and turn as needed to prevent burning. Cook in batches if necessary. (You may want to use a grilling grid for thinner vegetables.)

  • Arrange grilled vegetables on a platter. Season with remaining 1/4 tsp salt. Serve with Beans and Orzo.

Beans and Orzo

  • Cook 6 oz (1 1/3 cups) orzo as per package directions. Toss with 1 can (14.5 oz) butter beans, drained and rinsed, 1 tbsp of the dressing, 1 tsp olive oil and 1 tsp grated lemon peel.

Nutrition Facts

502 calories; 19 g total fat; 0 mg cholesterol; 770 mg sodium. 74 g carbohydrates; 16 g protein;