1 cup dried orzo 2 large zucchini, thickly sliced 3 tablespoons extra virgin olive oil, divided 2 tablespoons lemon juice 2 tablespoons chopped mint 1 clove garlic, finely chopped 6 ounces feta cheese, cut into cubes 1/2 cup pitted Kalamata olives 2 ripe tomatoes, chopped Ground black pepper to taste
Bring a large pot of water to a boil. Add orzo and cook until al dente, 8 to 10 minutes. Drain well, rinse in cold water and drain again. Meanwhile, arrange a rack about 6 inches from the heating element and preheat broiler. Brush zucchini with 1 tablespoon oil and arrange on a baking sheet. Broil, flipping halfway through, until tender and deep golden brown, 6 to 8 minutes. Set aside to let cool and then roughly chop and transfer to a large bowl. Add remaining 2 tablespoons oil, orzo, lemon juice, mint, garlic, feta, olives, tomatoes and black pepper and gently toss to combine. Cover and chill for several hours until flavors blend.