Grilled Vegetable Orzo Pasta Salad: Smoky, Light Summer Side

Ingredients

• 2 medium Courgettes (Zucchini), trimmed, sliced lengthwise
• 1 large Red Bell Pepper, cored, deseeded, sliced into wide strips
• 1 medium Aubergine (Eggplant), sliced crosswise
• 1/2 medium Red Onion, cut into rings
• 3 Tbsp Olive Oil (for coating vegetables)
• Sea Salt and Black Pepper, To taste
• 5 cups Orzo Pasta
• 4 oz Feta Cheese, crumbled
• 1/2 cup Fresh Parsley, chopped finely
• 2 Tbsp Fresh Dill, chopped finely
• 1/2 cup Extra Virgin Olive Oil (for vinaigrette)
• 1/4 cup Fresh Lemon Juice (about 2 large lemons)
• 1 Tbsp Red Wine Vinegar
• 1 tsp Dijon Mustard
• 1 clove Fresh Garlic, minced finely
• 1 tsp Dried Oregano
• 1/2 tsp Sea Salt (for vinaigrette)
• 1/4 tsp Black Pepper (for vinaigrette)