Roasted Vegetable Orzo Salad
Packed with roasted vegetables and delicate orzo, this recipe is perfect as a side dish, vegetarian main dish or delicious potluck offering.
greens & chocolate
greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Roasted Vegetable Orzo Salad
Prep Time20 Minutes
0Cook Time25 Minutes
Ingredients
1 zucchini
1 yellow zucchini
1 small eggplant
1 red bell pepper
1 red onion
5 tablespoons extra virgin olive oil, divided, 3 for mix & 2 for dressing
1 tablespoon balsamic vinegar
4 cloves garlic, minced, divided 2-3 cloves for mix & 1 for dressing
1 ½ teaspoon salt, divided 1 teaspoon for mix & ½ teaspoon for dressing
8 ounces orzo pasta
4 ounces crumbled goat cheese
3 tablespoons chopped fresh basil
TO MAKE THE DRESSING: 2 tablespoons red wine vinegar
½ teaspoon pepper
Directions
- Heat oven to 425 F.
- Slice the zucchini in half lengthwise, then cut each spear in half lengthwise again. Cut each spear into ¼-inch pieces.
- Slice the eggplant into bite-sized pieces. Cut the stem off the bell pepper and remove the seeds. Cut into bite-sized pieces.
- Remove the outer layer of the onion, then cut in half. Trim the onion and dice it into bite-sized pieces.
- Place all of the prepped veggies in a bowl and add olive oil, balsamic vinegar, garlic, and salt. Toss to combine. Spread out on two baking sheets.
- Roast the veggies in the oven for 22 to 28 minutes, rotating the pans halfway through, until done to your liking.
- While the vegetables are roasting, cook the orzo according to package directions.
- To make the dressing: in a jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
- To assemble: Toss the roasted veggies with the cooked orzo and the dressing. Top with the goat cheese and fresh basil and toss lightly. Enjoy!
20 minutes
Prep Time
25 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Green Zucchini, 0.33 Pound
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Yellow Zucchini Squash, 0.38 Pound
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$0.76 avg/ea was $0.95 avg/ea$1.99/lb
Eggplant, 1 Pound
$2.49 avg/ea$2.49/lb
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Huge Deal
$9.99 was $12.99$0.59/oz
L&B Italian Balsamic Vinegar, 17 Ounce
$4.99$0.29/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Morton Salt, 26 Ounce
$2.69$0.10/oz
Barilla Orzo Pasta, 16 Ounce
$2.29$0.14/oz
Vermont Creamery Crumbled Goat Cheese, 4 Ounce
Deal
$7.49 was $7.99$1.87/oz
L&B Fresh Basil, 0.75 Ounce
$3.49$4.65/oz
L&B Italian Red Wine Vinegar, 17 Ounce
$7.99$0.47/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$6.79$3.40/oz
Directions
- Heat oven to 425 F.
- Slice the zucchini in half lengthwise, then cut each spear in half lengthwise again. Cut each spear into ¼-inch pieces.
- Slice the eggplant into bite-sized pieces. Cut the stem off the bell pepper and remove the seeds. Cut into bite-sized pieces.
- Remove the outer layer of the onion, then cut in half. Trim the onion and dice it into bite-sized pieces.
- Place all of the prepped veggies in a bowl and add olive oil, balsamic vinegar, garlic, and salt. Toss to combine. Spread out on two baking sheets.
- Roast the veggies in the oven for 22 to 28 minutes, rotating the pans halfway through, until done to your liking.
- While the vegetables are roasting, cook the orzo according to package directions.
- To make the dressing: in a jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
- To assemble: Toss the roasted veggies with the cooked orzo and the dressing. Top with the goat cheese and fresh basil and toss lightly. Enjoy!