Roasted Vegetable Orzo Salad
- 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
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!