Warm Mediterranean Orzo Salad with Roasted Veggies

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!


  • 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


  • 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


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