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Roasted Veggie and Orzo Salad
Last summer my friend Catherine and her hubby invited Steve and I over for a barbeque. Everything was fabulous but it was her orzo salad that I was thinking about for days. It was a mixture of perfectly roasted veggies, salty kalamata olives and pieces of soft and creamy fresh mozzarella. She doesnt really have a recipe for it and she makes variations all the time. Any veggies or herbs can be used and I think you could even grill the veggies and then cut them up and mix them with the orzo. This recipe makes a ton so if you dont like leftovers (although this is great leftover) cut this recipe in half.
This is what I did but feel free to mix it up any way you like.
Roasted Veggie Orzo Salad
Ingredients:
2 small zucchini, cut into approx 1 inch pieces
2 small yellow squash, cut into approx 1 inch pieces
1 bunch of thin asparagus, ends trimmed and cut into approx 1 inch pieces
1 package of mixed baby peppers, cut into approx 1 inch pieces
1 red onion, diced
6 cloves garlic left in their skins
1 cup kalamata olives, sliced in half
1 carton of grape tomatoes, sliced in half
1 8 oz ball of fresh mozzarella, cut into bite sized pieces
1 pound of orzo
1 small bunch basil, chopped
extra virgin olive oil
salt and pepper
Directions:
1. Preheat oven to 400 degrees.
2. Distribute zucchini, squash, asparagus, peppers, onion and garlic between two baking pans. Drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes or until tender, tuning them when they are halfway through cooking.
3. Meanwhile, cook orzo in salted water, drain and put in a large bowl. Toss with oil to prevent sticking.
4. When veggies are cooked, let cool for a few minutes and remove garlic and set aside. Add cooled veggies to cooled but still warm orzo. Add olives, tomatoes and mozzarella.
5. In a small bowl squeeze garic from their skins, add a tsp of salt, some pepper and a couple of tablespoons of olive oil. Smash to form a paste adding more oil as needed. Add garlic paste and basil to veggie orzo mixture and mix. Season with salt and pepper to taste.
Thanks Catherine for a great recipe!!!
Roasted Veggie and Orzo Salad
Wednesday, April 9, 2014
Last summer my friend Catherine and her hubby invited Steve and I over for a barbeque. Everything was fabulous but it was her orzo salad that I was thinking about for days. It was a mixture of perfectly roasted veggies, salty kalamata olives and pieces of soft and creamy fresh mozzarella. She doesnt really have a recipe for it and she makes variations all the time. Any veggies or herbs can be used and I think you could even grill the veggies and then cut them up and mix them with the orzo. This recipe makes a ton so if you dont like leftovers (although this is great leftover) cut this recipe in half.
This is what I did but feel free to mix it up any way you like.
Roasted Veggie Orzo Salad
Ingredients:
2 small zucchini, cut into approx 1 inch pieces
2 small yellow squash, cut into approx 1 inch pieces
1 bunch of thin asparagus, ends trimmed and cut into approx 1 inch pieces
1 package of mixed baby peppers, cut into approx 1 inch pieces
1 red onion, diced
6 cloves garlic left in their skins
1 cup kalamata olives, sliced in half
1 carton of grape tomatoes, sliced in half
1 8 oz ball of fresh mozzarella, cut into bite sized pieces
1 pound of orzo
1 small bunch basil, chopped
extra virgin olive oil
salt and pepper
Directions:
1. Preheat oven to 400 degrees.
2. Distribute zucchini, squash, asparagus, peppers, onion and garlic between two baking pans. Drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes or until tender, tuning them when they are halfway through cooking.
3. Meanwhile, cook orzo in salted water, drain and put in a large bowl. Toss with oil to prevent sticking.
4. When veggies are cooked, let cool for a few minutes and remove garlic and set aside. Add cooled veggies to cooled but still warm orzo. Add olives, tomatoes and mozzarella.
5. In a small bowl squeeze garic from their skins, add a tsp of salt, some pepper and a couple of tablespoons of olive oil. Smash to form a paste adding more oil as needed. Add garlic paste and basil to veggie orzo mixture and mix. Season with salt and pepper to taste.
Thanks Catherine for a great recipe!!!
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