INGREDIENTS
1
medium-size red onion, quartered and layers separated
1
red bell pepper, seeded and quartered
1
orange bell pepper, seeded and quartered
1
large zucchini, cut lengthwise into 1/4-inch-thick slabs
1
medium-size yellow squash, cut lengthwise into 1/4-inch-thick slabs
Olive oil cooking spray
1 1/2 tbsp
chopped fresh oregano, divided
10 oz
uncooked whole-wheat or gluten-free orzo
1/4 cup
sliced pitted kalamata olives
2 tbsp
plus 1/2 tsp. red wine vinegar
2 tbsp
grated Parmesan cheese
2 tbsp
extra-virgin olive oil
1 tsp
lemon zest plus 2 Tbsp. fresh juice
1 tsp
kosher salt
1/2 tsp
black pepper
3 oz
feta cheese, crumbled (about 3/4 cup)