Roasted Vegetable Orzo Salad
Ingredients
- 1 zucchini
- 1 yellow zucchini
- 1 small eggplant
- 1 red bell pepper
- 1 red onion
- 3 tablespoons extra virgin olive oil
- 1 tablespoons balsamic vinegar
- 2-3 cloves garlic, minced
- 1 teaspoon salt
- 8 ounces orzo pasta
- 4 ounces crumbles goat cheese
- 3 tablespoons chopped fresh basil
- To make the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- ½ teaspoons salt
- ½ teaspoons pepper
Directions
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Heat oven to 425 F.
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Slice the zucchini in half lengthwise, then cut each spear in half lengthwise again. Cut each spear into ¼-inch pieces.
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Slice the eggplant into bite-sized pieces. Cut the stem off the bell pepper and remove the seeds. Cut into bite-sized pieces.
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Remove the outer layer of the onion, then cut in half. Trim the onion and dice it into bite-sized pieces.
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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.
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Roast the veggies in the oven for 22 to 28 minutes, rotating the pans halfway through, until done to your liking.
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While the vegetables are roasting, cook the orzo according to package directions.
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To make the dressing: in a jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt and pepper.
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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!