Grilled Veggie and Orzo Salad Recipe | Valerie Bertinelli | Food Network

Ingredients

• Kosher salt and freshly ground black pepper
• 1 pound orzo
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 cup extra-virgin olive oil
• 1 yellow squash, cut into 1/2-inch-thick slices on the bias
• 1 zucchini, cut into 1/2-inch-thick slices on the bias
• 1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
• 1 red onion, cut into 1/2-inch-thick slices
• 1 large bell pepper, cut into planks
• 1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
• 1 tablespoon Dijon mustard
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill