Roasted Vegetable and Orzo Salad

Total Time
35 min
15 min
15 min


olive oil cooking spray

2 spray(s)

uncooked bell pepper(s)

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

uncooked red onion(s)

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 clove(s)

2 large clove(s), minced

uncooked orzo

1 cup(s)


½ item(s), zest finely grated

fresh lemon juice

3 Tbsp

extra virgin olive oil

4 tsp

fresh oregano

1 Tbsp, or fresh flat-leaf parsley, chopped


10 medium, Kalamata variety, pitted, chopped


  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


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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