Roasted Vegetable & Orzo Salad Recipe
This Roasted Vegetable and Orzo Salad is full of delicious Mediterranean flavours and a perfect summer dish for picnics and barbecues.
Servings 6
Calories 503kcal
Ingredients
For the salad
- 1 medium aubergine eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 2 medium red onions
- 3 cloves garlic finely chopped
- 80 ml olive oil
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 8 oz/250g orzo dried weight
- 1 vegetable stock bouillon cube (optional)
For the dressing
- ⅓ cup/80ml olive oil
- ⅓ cup/80ml lemon juice 2 - 3 lemons, depending on their size
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp freshly ground black pepper
To assemble
- 3½ oz/100g pine nuts toasted
- 3½ oz//100g feta cheese cubed
- 3-4 spring onions sliced finely
- Fresh basil torn
Instructions
- Cut the aubergine, peppers and onions into bite sized pieces.
- Place the chopped vegetables into a bowl and toss with the garlic, olive oil, rosemary, salt and pepper. Transfer to a roasting pan.
- Roast in a hot oven (200C/400F/Gas6) for 30 - 40 minutes, until browned. Turn the vegetables half way through so that they cook evenly.
- Meanwhile, cook the orzo according to the instructions on the package, using a stock cube for flavouring if you wish.
- Make the dressing by whisking together the olive oil, lemon juice, oregano, salt and pepper
- Drain the orzo and place into a large bowl.
- Add the cooked vegetables, scraping all the juices into the bowl too.
- Pour the dressing over the orzo and vegetables whilst still warm so that it absorbs all the flavour. Mix together to combine.
- Serve at room temperature with the toasted pine nuts and spring onions stirred through it and by adding the cubed feta and torn basil leaves on top
Video
Nutrition
Serving: 1 | Calories: 503kcal | Carbohydrates: 42g | Protein: 8g | Fat: 37g | Saturated Fat: 4g | Polyunsaturated Fat: 30g | Sodium: 898mg | Fiber: 7g | Sugar: 9g