Roasted Vegetable Orzo SaladRoasted Vegetable Orzo Salad
Roasted Vegetable Orzo Salad
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
Logo
Recipe - FRANCE AVE EDINA
Recipe: Roasted Vegetable Orzo Salad
Roasted Vegetable Orzo Salad
Prep Time20 Minutes
0
Cook 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
2 Tbsp. extra virgin olive oil
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
Directions
  1. Heat oven to 425 F.
  2. Slice the zucchini in half lengthwise, then cut each spear in half lengthwise again. Cut each spear into ¼-inch pieces.
  3. Slice the eggplant into bite-sized pieces. Cut the stem off the bell pepper and remove the seeds. Cut into bite-sized pieces.
  4. Remove the outer layer of the onion, then cut in half. Trim the onion and dice it into bite-sized pieces.
  5. 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.
  6. Roast the veggies in the oven for 22 to 28 minutes, rotating the pans halfway through, until done to your liking.
  7. While the vegetables are roasting, cook the orzo according to package directions.
  8. To make the dressing: in a jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
  9. 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
1 zucchini
Green Zucchini
Green Zucchini, 0.33 Pound
$0.82 avg/ea$2.49/lb
1 yellow zucchini
Yellow Zucchini
Yellow Zucchini, 0.33 Pound
$0.82 avg/ea$2.49/lb
1 small eggplant
Eggplant
Eggplant, 1 Pound
$2.99 avg/ea$2.99/lb
1 red bell pepper
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
1 red onion
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
5 tablespoons extra virgin olive oil, divided, 3 for mix & 2 for dressing
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 tablespoon balsamic vinegar
Pompeian Balsamic Vinegar
Pompeian Balsamic Vinegar, 16 Ounce
$4.49$0.28/oz
4 cloves garlic, minced, divided 2-3 cloves for mix & 1 for dressing
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 ½ teaspoon salt, divided 1 teaspoon for mix & ½ teaspoon for dressing
Morton Salt
Morton Salt, 26 Ounce
$2.69$0.10/oz
8 ounces orzo pasta
Barilla Orzo Pasta
Barilla Orzo Pasta, 16 Ounce
$2.29$0.14/oz
4 ounces crumbled goat cheese
Vermont Creamery Crumbled Goat Cheese
Vermont Creamery Crumbled Goat Cheese, 4 Ounce
$7.99$2.00/oz
3 tablespoons chopped fresh basil
L&B Fresh Basil
L&B Fresh Basil, 0.75 Ounce
$3.49$4.65/oz
TO MAKE THE DRESSING: 2 tablespoons red wine vinegar
L&B Italian Red Wine Vinegar
L&B Italian Red Wine Vinegar, 17 Ounce
Huge Deal
$5.99 was $7.99$0.35/oz
2 Tbsp. extra virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 clove garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1/2 tsp salt
Morton Salt
Morton Salt, 26 Ounce
$2.69$0.10/oz
1/2 tsp pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz

Directions

  1. Heat oven to 425 F.
  2. Slice the zucchini in half lengthwise, then cut each spear in half lengthwise again. Cut each spear into ¼-inch pieces.
  3. Slice the eggplant into bite-sized pieces. Cut the stem off the bell pepper and remove the seeds. Cut into bite-sized pieces.
  4. Remove the outer layer of the onion, then cut in half. Trim the onion and dice it into bite-sized pieces.
  5. 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.
  6. Roast the veggies in the oven for 22 to 28 minutes, rotating the pans halfway through, until done to your liking.
  7. While the vegetables are roasting, cook the orzo according to package directions.
  8. To make the dressing: in a jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
  9. 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!