Zucchini in pasta? We're listening.
here; the heat makes it almost sweet. I love the pretty much equal zucchini-to-orzo ratio, especially because the charred vegetables retain just enough crunch to contrast well with the orzo. But my absolute favorite detail is the. It’s not what you’d expect to work alongside red wine vinegar, lemon, and goat cheese, but it mellows out this tart, Greek-ish salad trio beautifully.
Feel free to use eggplants, avocados, cucumbers, or anything else that looks nice at your farmers market in place of the zucchini. BSFB used cilantro in her vinaigrette, but I just use whatever herbs are in my fridge. Parsley, dill, mint, or a combination—they all taste lovely and provide enough variation to make me never get bored of this dish.
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