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Trim fat from meat. Place meat in a sealable plastic bag set in a shallow dish. Combine fennel seeds, vinegar, orange zest, orange juice, salt, pepper and garlic in a food processor or blender. Cover and process or blend until combined. With machine running, gradually add 1/4 cup oil, processing until smooth. Pour over meat; seal bag. Marinate in the refrigerator for 4 to 24 hours.
Drain the meat, discarding marinade. Arrange medium coals around a drip pan in a charcoal grill. Test for medium-low heat above the pan. Place the meat on the grill rack over the pan. Cover; grill for 1 to 1 1/2 hours or until an instant-read thermometer registers 155°F. Place bell peppers, skin-sides down, and zucchini on the rack directly over the coals. Grill peppers about 8 minutes and zucchini for 5 to 6 minutes or until tender, turning once. Remove the vegetables from the grill; chop and set aside. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above, except place meat on a rack in a roasting pan.)
Meanwhile, bring broth to a boil in a medium saucepan. Cover and reduce heat until broth just simmers. Heat the remaining 1 tablespoon oil in a large nonstick skillet; add onion and cook until tender. Add orzo; cook and stir for 1 minute more. Carefully add 1/2 cup of the hot broth to orzo mixture, stirring constantly. Cook and stir over medium heat until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until broth has been absorbed but mixture is creamy. (This should take about 16 minutes total.) Remove from heat. Stir in the chopped grilled vegetables and Parmesan.
Remove the meat from the grill. Cover with foil and let stand 15 minutes. (The meat’s temperature will rise 5°F during standing.) Serve the roast with the risotto.