Grilled Pesto Zucchini Stuffed With Tomatoes and Orzo

What you will need:

1 cup dry orzo pasta

4 tablespoons Patricia and Paul Garlic Infused EVOO

2 tablespoons Patricia and Paul Mission Fig Balsamic

1 tablespoon fresh chopped oregano

1 clove garlic, minced or grated

kosher salt and pepper

1 pinch crushed red pepper flakes

1 cup cubed feta cheese

1 1/2 cups cherry tomatoes, halved

3 zucchini or yellow summer squash, halved

1/4 cup basil pesto

Preparation:

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with 2 tablespoons olive oil, the balsamic vinegar, oregano, garlic, and a pinch each of salt, pepper, and crushed red pepper. Stir in the feta and tomatoes. Meanwhile, pre heat the grill to medium high heat. Toss the zucchini with the remaining 2 tablespoons olive oil, salt, and pepper. Grill the for 3-5 minutes per side or until light char marks appear. Arrange the zucchini on a platter and brush evenly with pesto. Spoon the orzo over the zucchini. Serve warm or at room temperature.