Makes 6-8 servings1 medium red onion, cut into 1/3 -inch-thick slices 2 zucchini (about 6 ounces each), cut lengthwise into 1/3 -inch-thick slices
•Fire up the grill, bringing the temperature to medium. Spray the onion and zucchini with oil spray. Sprinkle them with salt. If you wish, skewer the onion slices on soaked bamboo skewers to hold them together as they cook.
•Grill the vegetables, about 10-12 minutes for the zucchini and 12-15 minutes for the onion, turning so that each faces the fire twice on each side. After grilling and when vegetables are cool enough to handle, cut veggies into neat small dice.
•Meanwhile, cook the orzo in salted water according to the package directions. When done, toss with the grilled vegetables, extra virgin olive oil and if you wish, fresh herbs. Serve warm.
•Note: This recipe can be prepared at home and kept warm by wrapping the container in a towel or blanket on the way to the game.
•Sources: Cheryl and Bill Jamison for the Hearth, Patio & Barbecue Association.