Mediterranean Orzo Salad with Fire-Roasted Vegetables, Fresh Herbs & Creamy Feta

 

 

 

 

 

 

 

Ingredients:

1 ½ cups dry orzo

1 small eggplant, diced

1 medium zucchini, sliced

1 red bell pepper, chopped

1 red onion, cut into wedges

1 cup cherry tomatoes, halved

3 tablespoons extra-virgin olive oil (plus more for drizzling)

1 teaspoon dried oregano

½ teaspoon smoked paprika

Salt and black pepper, to taste

½ cup crumbled feta

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

1 tablespoon lemon juice

Zest of 1 lemon

Directions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Add eggplant, zucchini, bell pepper, and red onion to the sheet pan. Drizzle with olive oil, oregano, smoked paprika, salt, and pepper. Toss to coat.

Roast for 22–25 minutes, mixing halfway through, until lightly charred and tender.

Meanwhile, cook the orzo according to package instructions; drain and rinse lightly.

In a large bowl, combine orzo, roasted vegetables, cherry tomatoes, parsley, and basil.

Add lemon juice, lemon zest, and an additional drizzle of olive oil. Toss well.

Top with crumbled feta before serving. Adjust seasoning to taste.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 368 kcal | Servings: 6 servings