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Orzo & Grilled Vegetable Salad With Feta, Olives & Oregano

Nutrition per serving    (USDA % daily values)
CAL
358
FAT
81%
CHOL
18%
SOD
28%

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Ingredients for 4 servings

Vegetable oil for the grill

1/2 small red onion, cut into small dice (about 2/3 cup)

1/2 cup crumbled feta (2-1/2 oz.)

3 Tbs. chopped fresh oregano

1/3 cup plus 2 Tbs. extra-virgin olive oil

2 Tbs. red-wine vinegar

1 Tbs. Dijon mustard

1/2 cup pitted, coarsely chopped Kalamata olives

8 oz. orzo (1-1/4 cups)

1 medium red bell pepper, quartered, stemmed, and seeded

Kosher salt

2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds

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