Whole Grain Orzo Grilled Vegetable Salad

Ingredients

• 1 medium eggplant, unpeeled, sliced lengthwise into 1/2-in. planks
• 1 ¼ teaspoons kosher salt, divided
• 8 ounces fresh asparagus, trimmed
• 1 medium (8 oz.) zucchini, sliced lengthwise into 1/2-in. planks
• 1 medium (4 oz.) red bell pepper, quartered lengthwise
• Cooking spray
• ¼ cup refrigerated reduced-fat basil pesto (such as Buitoni)
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 cups cooked whole-wheat orzo
• 1 (8 ounce) package fresh small mozzarella cheese balls
• 1 cup halved cherry tomatoes (4 oz.)
• ½ cup thinly sliced fresh basil

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