Warm Mediterranean Orzo Salad with Roasted Veggies

This salad won’t take you more than 30 minutes to make. It’s very simple, yet delicious and nutritious. All you need is a couple veggies and orzo! You can definitely modify by adding more of less spices and vegetables. I would say though, don’t skip sautéing your orzo and letting it get this golden color! You can eat this warm or cold!

Ingredients:

• 1 cup orzo
• 1 medium size zucchini
• 1 medium size Japanese eggplant
• 2 stalks celery
• 1 medium size onion
• 1 or 2 plum tomatoes (you can add any tomatoes honestly)
• 3 cloves garlic (minced)
• salt and pepper
• 2 tbsp olive oil

for the dressing:

• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• juice of half a lemon
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp Italian seasoning

Directions:

• Preheat your oven at 450 degrees
• Cut your zucchini, eggplant, celery and tomato in small cubes (about 1/4 inch thick) and slice your onion lengthwise after removing the stems and peeling it
• Sprinkle your vegetables with olive oil, salt and pepper and give them a little mix
• Place them in the oven and roast them about about 20 minutes
• Remove when you see them golden and soft (sometimes the eggplant might need a little more time depending on your oven)
• Let aside to cool down

for the dressing

• add olive oil, lemon juice, red wine vinegar and spices in a jar and shake really well

for the orzo

• In a pan add a little olive oil (about a tbsp)
• Saute your orzo for 2 or 3 minutes of medium high heat, mixing around until it gets a nice golden, brownish color
• Add the minced garlic and mix
• Add two and a half cups of water and continue mixing for about 7, 8 minutes on medium heat until the orzo absorbs all of the water.
• Let stand for a minute
• Mix your roasted vegetables and orzo in a bowl, pour in the dressing and mix well

Enjoy!