Grilling the vegetables adds a really nice charred flavor to this dish that I really like. And the bit of feta cheese is perfect for a nice, salty contrast.
1/2 cup orzo
1/2 yellow pepper
1/4 red onion, cut into thick slices
1-2 tablespoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper
Fresh parsley, roughly chopped
Fresh basil, roughly chopped
1-2 ounces feta cheese to taste, crumbled
1. Bring a pot of water to boil and add salt. Add orzo and cook for 7-10 minutes, until al dente. When pasta is done, drain and set aside in a medium bowl.
2. Meanwhile, brush yellow pepper and red onion with olive oil and season with salt and pepper. Heat a grill or grill pan to medium heat. Grill vegetables until lightly charred, about 5 minutes per side. When finished, set aside to cool slightly. When cool enough to handle, chop into bite-sized pieces.
3. Add chopped vegetables to orzo and season with additional salt and pepper. Stir together to combine. Add parsley, basil and feta cheese (just before serving), and an additional drizzle of olive oil. Serve at room temperature.