Roasted Veggie Orzo Salad

Roasted Veggie Orzo Salad

Roasted Veggie Orzo Salad

Serves 4 as a side ● 40 minutes

This light, bright pasta salad is an instant crowd pleaser.  Quick enough for a weeknight dinner and flavorful enough to serve when hosting guests, we’re confident this recipe will make its way into your go-to cooking rotation.  (You’re welcome!)  Tiny sous chefs will love to help wash veggies and peel the garlic and onion.  From our family to yours – bon appetit!

Ingredients

  • 2 large bell peppers (yellow, red or orange)
  • 1 medium eggplant
  • 6 ounces mushrooms
  • ½ yellow onion
  • 3 garlic cloves
  • 1 large lemon (about 4 tbsp juice)
  • 1 cup dry orzo
  • Olive oil
  • ⅓ cup feta cheese
  • Spices: basil, oregano, black pepper, red pepper flakes, garlic powder

 

Prep

20 minutes

  1. Preheat oven to 375F degrees.
  2. Fill a small pot with water and bring to a boil.
  3. Core, remove seeds, and dice bell peppers.
  4. Roughly chop mushrooms and yellow onion.
  5. Remove skin and cube eggplant.
  6. Juice lemon and set aside.

 

Let’s cook!

20 minutes

  1. Spread veggies on large baking sheet. Add finely chopped garlic cloves and drizzle with olive oil (2-3 tbsp). Sprinkle generously with spices and toss to incorporate.
  2. Roast veggies at 375F degrees for about 20 minutes, stirring occasionally.
  3. Meanwhile, cook orzo according to package instructions, about 9 minutes.
  4. Mix al dente orzo, roasted veggies, and feta in a large bowl. Toss with lemon juice. Drizzle with additional olive oil and add more spices to taste if desired.
  5. Serve warm and enjoy!

 

Roasted Veggie Orzo Salad