This Orzo bowl is light and flavorful and easy to make. It serves as a main dish or an accompanying salad for a BBQ. Just a perfect summer dish!

Preparation time: 35 minutes

What you need:

1 ½ cups (300g) orzo (in Greece also known as kritharaki)

1 zucchini, halved and sliced (about ½ in/1cm thick)

1 red pepper, cut into small pieces

2 green onions, chopped (white and green parts)

½ bunch fresh parsley, chopped (you can alternate with cilantro)

20 black olives, halved

4 oz (100 g) feta

50g dried tomatoes (in oil), cut into small pieces

5 tablespoons oil (use the oil from the dried tomatoes or olive oil)

3 tablespoons balsamic vinegar

Salt and pepper

1 teaspoon raz-el-hanout spice (you can substitute with garam masala, or cumin)

½ teaspoon red pepper flakes, more if you like it spicy

How to do it:

Preheat oven to 400 F/210 C.

Put sliced zucchini into a large bowl, add raz-el-hanout (or other spice) and 2 tablespoons oil; mix everything well by shaking the bowl or with your (clean) hands.

Spread zucchini pieces in an even layer on a baking sheet (lined with parchment paper or foil). Bake for 20 minutes, until slightly browned. Remove from oven and let cool.

While the zucchini is baking, cook orzo according to package directions; drain when done and let cool for about 5 minutes. Mix with 2 tablespoons of oil so the orzo doesn’t get sticky. Put the orzo into a large bowl.

Add peppers, dried tomatoes, olives, green onion and parsley to the orzo and mix carefully.

Combine balsamic vinegar with 1 tablespoon oil, 1 teaspoon salt and ½ teaspoon pepper and pour over the orzo mixture.

Add cooled zucchini and crumbled feta (keeping a bit for decoration) and mix carefully.

Taste and season with additional salt and pepper; sprinkle with crushed red pepper.

Serve at room temperature.

Enjoy!