Serves: 6

Ingredients

• 1 eggplant, halved and sliced into 2 cm rounds
• 1 red bell pepper, seeded and sliced into 2 cm strips
• 1 yellow bell pepper, seeded and sliced into 2 cm strips
• 1 zucchini, halved and sliced into 2 cm rounds
• 1 red onion, peeled, halved and sliced into 2 cm rounds
• 2 garlic cloves, minced
• 2 tbsp. (30g) thyme, picked and chopped
• ⅓ cup (85ml) vegetable oil
• Kosher salt and freshly cracked black pepper to taste
• 1 cup (250g) orzo
• 2 lemons, juiced (about ⅓ cup or 85ml)
• ⅓ cup (85ml) extra virgin olive oil
• 1 bunch of basil, washed and roughly chopped

Directions

• Preheat BBQ to high heat. Toss the eggplant, peppers, zucchini and red onion with the garlic, thyme vegetable oil, salt and pepper to taste.
• Grill until softened and lightly charred, about 20 minutes, flipping once.
• Combine the lemon juice, olive oil, salt and pepper in a large mixing bowl.
• Meanwhile, in a large pot of salted boiling water, cook the orzo for 7-9 minutes, until tender.
• Drain and transfer to the pasta to the mixing bowl, along with the grilled vegetables. Let cool to room temperature, toss with the basil, and serve.

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