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Roasted vegetable and orzo salad

4
Points®
Total Time
35 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
A super quick side dish full of color and flavor, his roasted vegetable pasta is on the table in about 30 minutes. Using one pan in two stages of roasting ensures that all of your vegetables are tender at the same time and nothing get over cooked. The playful Greek-inspired combination of colors and textures is highlighted by tender crunchy peppers, unctuous and salty olives, and zesty lemon-oregano dressing make a wonderful dish for a cook-out or buffet meal. Grilled meats and poultry, simply prepared, will be well complemented with these veggies at their side.

Ingredients

Olive oil cooking spray

2 spray(s)

Bell pepper

2 item(s), medium, any color, cut into 1-inch pieces

Red onion

1 medium, cut into 1-inch pieces

Kosher salt

1 tsp

Black pepper

¼ tsp

Uncooked zucchini

¾ pound(s), quartered lengthwise and cut into 1-inch chunks

Garlic

2 large clove(s), minced

Uncooked orzo

1 cup(s)

Lemon

½ item(s), medium, zest finely grated

Fresh lemon juice

3 Tbsp

Extra virgin olive oil

4 tsp

Fresh oregano

1 Tbsp, or fresh flat-leaf parsley, chopped

Olives

10 olive(s), medium, Kalamata variety, pitted, chopped

Instructions

  1. Preheat oven to 425°F. Line large rimmed baking sheet with nonstick foil.
  2. Spread bell peppers and onion on prepared baking sheet to form single layer; sprinkle with ½ teaspoon of salt and 1⁄8 teaspoon of black pepper; lightly spray with olive oil nonstick spray. Roast until vegetables are lightly browned, about 15 minutes. Scatter zucchini and garlic on top of vegetables; spray zucchini with nonstick spray and roast until tender, about 15 minutes.
  3. Meanwhile, cook orzo according to package directions. Drain in colander and briefly rinse under cool water. Drain again.
  4. To make dressing, whisk together lemon zest and juice, oil, oregano, and remaining 1⁄2 teaspoon salt and 1⁄8 teaspoon black pepper in serving bowl. Add orzo, roasted vegetables, and olives. Gently toss until mixed well. Serve warm or at room temperature.
  5. Per serving: about 3/4 cup

Notes

Serve this salad on a bed of baby arugula or spinach for a dose of vitamins K, A, B2, B6, and C, as well as manganese, folate, magnesium, iron, copper, calcium, and potassium.

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