Grilled Zucchini Boats

Ease of Preparation: Easy

Yield: 8 servings

Ingredients:

For the zucchini:

4 zucchinis

Olive oil to grill

Salt to season

For the orzo:

1 ½ cups (350 ml) orzo

Salt to season the water

For the salad dressing:

¼ cup (60 ml) lemon juice

1/3 cup (80 ml) olive oil

2 garlic cloves, minced

½ teaspoon (2.5 ml) crushed red pepper flakes

1 tablespoon (15 ml) honey

Salt and pepper

For the salad:

1 cob corn, charred

1/3 cup (80 ml) sun-dried tomatoes, chopped

1 ½ cups (350 ml) crumbled feta cheese

1/2 cup (120 ml) fresh basil, chiffonade

Method:

For the orzo:

Bring a pot of salted water to a rolling boil.

Add orzo and cook to desired doneness, then drain.

Transfer orzo to a large bowl and set aside.

For the salad dressing:

In a bowl whisk together, lemon juice, olive oil, garlic, crushed red pepper flakes, honey, salt, and pepper to season.

For the zucchini:

preheat the barbeque to medium-high heat of 375 F (190 C).

Slice zucchini in half lengthwise, then spoon out the seeds of each half.

Brush the zucchini boats with olive oil and salt to season.

Place the zucchinis on the grill.

Grill for 3 minutes cut side down, until char marks appear.

Flip the zucchini boats and grill for 3 minutes more or until the zucchini boats are slightly softened.

Remove from grill and place the cooked zucchini boats on a serving platter.

For the salad:

Cut the charred kernels off the cob of corn.

To the cooked orzo pasta add salad dressing, charred corn nibs, sun-dried tomatoes, feta cheese, and fresh basil, stir

Fill the interior of the zucchini boats with the orzo salad mixture and serve.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque