Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

• Kosher salt
• 8 oz. orzo (1-1/4 cups)
• Vegetable oil for the grill
• 2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds
• 1 medium red bell pepper, quartered, stemmed, and seeded
• 1/3 cup plus 2 Tbs. extra-virgin olive oil
• 2 Tbs. red-wine vinegar
• 1 Tbs. Dijon mustard
• 1/2 small red onion, cut into small dice (about 2/3 cup)
• 1/2 cup crumbled feta (2-1/2 oz.)
• 1/2 cup pitted, coarsely chopped Kalamata olives
• 3 Tbs. chopped fresh oregano

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.

Heat a gas grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice.

In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. Slowly whisk in the remaining 1/3 cup olive oil.

When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.