Roasted Vegetables and Orzo Salad

Roasted Vegetables and Orzo Salad

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There’s a lot of misconception about what the Chinese eat and don’t eat. They do eat dog (I can show you a picture…. please don’t ask me to show you a picture). They do not eat cats. Why not cats? Because cats have 9 lives and if you eat them in this life they’ll come after you in their next life. Or so that’s what my driver tells me. They also eat a lot of vegetables so we are lucky enough to get pretty much any vegetable we want from here. The variety is endless so you can take a simple roasted vegetable recipe like this one and customize it to the vegetables you have on hand. If you’re lucky enough to be a Goma Greens subscriber than you’ll have all of these vegetables in your box this week. If you’re not, then get ordering or raid your refrigerator.

All you need to add to them is orzo, feta cheese, olive oil and balsamic vinegar. With those 4 basic ingredients you’ll have a killer pasta salad in no time. Keep an eye on the roasting time so that you do not over-roast your veggies and turn them into mush. Oh and the best part? This recipe is killer at room temperature or cold. Make extra and pack it for lunch!

 

Yields 6 side servings

Roasted Vegetables and Orzo Salad

The balsamic vinegar adds a beautiful tang to these roasted vegetables.

10 minPrep Time

45 minCook Time

55 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1/2 small Pumpkin, sliced into 4 half circles
  • 1 Eggplant, cut in rounds
  • 1 Red Onion, quarters
  • 1 Red Bell Pepper, quartered
  • 1 cup Orzo, cooked
  • 1/4 cup Raisins
  • 1/4 cup Black Olives
  • 1/2 cup Feta Cheese
  • 1/4 cup Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • Salt and Pepper

Instructions

  1. Preheat oven to 400F.
  2. Season vegetables with salt and pepper and a little bit of oil.
  3. Roasted pumpkin for 10-15 minutes. It should be tender but not mushy. Remove from oven and set aside.
  4. Roast red peppers, red onions and eggplant for 20 minutes.
  5. Cut vegetables into bite size pieces.
  6. In a large mixing bowl, stir together the cooled vegetables, orzo, raisins, olives and feta cheese.
  7. Season with salt pepper, olive oil and balsamic vinegar.
  8. Enjoy cold or at room temperature.
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