Lemon Orzo Salad with Feta and Zucchini

Steps

1. Bring a pot of salted water to a boil. Cook orzo for 8-10 minutes, then drain and let cool.
2. Slice zucchini into long slices, about ½ cm thick. Drizzle with olive oil and season with salt, pepper, and dried oregano; toss to coat.
3. Heat a grill pan or griddle on high (or roast zucchini in an oven at 220°C/430°F for 6-8 minutes).
4. Grill zucchini for about 5 minutes, flipping once, until softened but still slightly crisp. Transfer to a cutting board.
5. Once cool enough to handle, chop the zucchini into small pieces.
6. In a salad bowl, combine the orzo, zucchini, feta, lemon juice, lemon zest, mint, dill, and parsley. Season with salt and pepper.
7. Serve with extra ground pepper and a drizzle of olive oil, if desired.