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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Orzo Salad with Roasted Vegetables Recipe

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This recipe for Orzo Salad with Roasted Vegetables is from Just One More Recipe, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 sm eggplant, peeled and cut in 1" cubes
1 sm zucchini, halved and sliced
1 red bell pepper, 1" diced
1 yellow bell pepper, 1" diced
1 red onion, peeled and 1" diced
2 garlic cloves, minced
(You can use any vegetables you have on hand)
1/3 c. olive oil
Generous sprinkle of salt and pepper
1/2 lb. orzo (rice shaped pasta)
4 green onions, sliced
12 oz. Vigo Feta cheese, cut in cubes
Dressing: Mix by shaking together in an air tight container,
1/3 c. freshly squeezed lemon juice (2 lemons)
1/3 c. olive oil
1 tsp. salt
1/2 tsp. black pepper
Directions:
Directions:
Preheat oven to 425º. Toss vegetables in 1/3 c. olive oil, salt and pepper on a large sheet pan. Roast 40 minutes, until browned, turning once.
Meanwhile cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
Pour dressing over pasta and vegetables and let come to room temperature. Add sliced green onions and feta cheese. Serve at room temperature.

 

 

 

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