Learn how to make a hearty grilled vegetable salad with all your favorite summer produce, like eggplant, zucchini, corn and shiitake mushrooms. From a simple preparation with olive oil, salt and pepper to a tutorial on how to grill vegetables, John Stage will show you a fast, easy dish that works as a main for vegetarians or something awesome to put on the plate next to your meat. <br /> <br />Don't miss the bonus videos that show you the spice blend for a great all-purpose rub and a recipe for unique vinaigrette that you'll want to pour on everything. <br /> <br />Subscribe to Tasted: http://goo.gl/Z7lbS <br /> <br />In each episode of Dude Food, Dinosaur Bar-B-Que Owner and Pitmaster John Stage shares tips and recipes for grilling manly, mouthwatering foods from burgers to barbecue chicken to a salad a dude would be proud to serve his buddies. Subscribe to see a new episode every Tuesday! <br /> <br />Get more Dude Food: http://goo.gl/rcHdC <br /> <br />Grilled Vegetable Orzo Salad Recipe <br />Serves 4 <br /> <br />For the Salad: <br />1 lb. orzo pasta <br />1 medium eggplant (about 12 oz.), cut in 1/2" rounds <br />1 yellow zucchini, halved lengthwise <br />1 green zucchini, halved lengthwise <br />4 ears corn on the cob, shucked <br />12 oz. shiitake mushrooms <br />1 pint grape tomatoes, halved <br />1/3 cup minced chives <br /> <br />For the vinaigrette: <br />½ cup rice wine vinegar <br />2 tbsp. yellow mustard <br />1 tbsp. kosher salt <br />1 tbsp. coarse black pepper <br />2 tsp. crushed red pepper <br />3 tbsp. honey <br />1 cup olive oil <br />2 tsp. sesame oil <br /> <br />Make the dressing: Whisk together the first 6 ingredients in a bowl. Slowly drizzle in the oils, whisking vigorously, until combined. Set aside. <br /> <br />Make the salad: Cook the orzo in boiling, salted water until al dente (according to package directions, but check 1 to 2 minutes before suggested time. <br /> <br />Coat the vegetables except the tomatoes lightly in oil; season with salt and pepper. <br /> <br />Grill the eggplant, zucchini, corn, and mushrooms over medium-high heat until slightly softened; about 3 minutes per side (corn will take longer). Remove them from the grill to cool, and avoid piling them on top of each other. <br /> <br />After they're cooled, cut the grilled vegetables into ½ to ¾ inch dice and cut the corn off the cop. Add them to the orzo with the cherry tomatoes and chives, and toss with the vinaigrette.
