Roasted-Vegetable Orzo Salad Recipe

Name: Roasted-Vegetable Orzo Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bell peppers (any color); 7 tablespoons olive oil; 1 red onion, sliced; 3 zucchini, chopped; Salt and pepper; 1 pound orzo; 3 tablespoons fresh lemon juice; 2 tablespoons minced fresh parsley; 1 tablespoon minced fresh mint; 1 tablespoon minced chives; 1 cup sliced green olives; 4 ounces goat cheese

Servings: persons

2 bell peppers (any color)
7 tablespoons olive oil
1 red onion, sliced
3 zucchini, chopped
Salt and pepper
1 pound orzo
3 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
1 tablespoon minced chives
1 cup sliced green olives
4 ounces goat cheese

1
Preheat broiler. Quarter peppers lengthwise; remove cores. Rub with 1 tsp. olive oil; place on baking sheet, cut side down. Broil until blistered, about 5 minutes. Let cool and remove peels. Cut into strips.
2
Preheat oven to 400u00b0F. In a roasting pan, toss onion and zucchini with 2 Tbsp. olive oil, salt and pepper. Roast, stirring often, until tender 45 minutes.
3
Bring a pot of salted water to a boil. Cook orzo until al dente, about 11 minutes. Drain, rinse and drain again. Pour into a bowl.
4
Whisk lemon juice, herbs and remaining olive oil. Season with salt and pepper. Pour over orzo and toss. Add olives and vegetables. Crumble and add cheese before serving.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bell peppers (any color), 7 tablespoons olive oil, 1 red onion, sliced, 3 zucchini, chopped, and more.

Yes, Roasted-Vegetable Orzo Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted-Vegetable Orzo Salad

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