Instructions: Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing.

Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper.

Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.

Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.

Comments: Suitable sides for the vegetables and pasta are grilled pita bread and assorted olives. End with baklava and fresh apricots.

This recipe yields 2 servings;

can be doubled.

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