Monday, August 15, 2011

Meditteranean Orzo Salad with Roasted Veggies

We have been on an orzo kick at our house for the last couple weeks! The kids and hubby have just been gobbling it up! I love that you can add whatever veggies and spices you want to just change it up a little bit! This one has a meditteranean flair to it that we ADORED! I will be making this again and again!!!

Meditteranean Orzo Salad with Roasted Veggies
adapted slightly from

1/4 c olive oil
2 T red wine vinegar
1 T dijon mustard
1 clove garlic, minced
dash of dried oregano
salt and pepper to taste
Combine in blender and mix well.

1 T olive oil
1 zucchini cut into spears
1 yellow squash cut into spears
1/2 red onion sliced into rings
1 yellow, red , and green pepper, sliced
salt and pepper to taste
garlic salt  and dried oregano to taste
1 C orzo, cooked per package instructions
1 1/2 T fresh parsley, chopped
3 T crumbled feta cheese
handful of kalamata olived, sliced
Prehead oven to 450 degrees. prepare a sheet pan with olive oil and place all veggies on pan. season with salt, pepper, oregano and garlic salt to taste. place in oven and cook for 10-15 minutes until veggies are soft and roasted. Cut the veggies into bite sized pieces and add to cooked and drained orzo. Add the fresh parsley and feta cheese. Drizzle on the vinaigrette and then toss to coat. (you may not need all the vinaigrette). Taste and reseason if needed. serve immediately!

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