Roasted Vegetable Feta Orzo Salad
Recipe GLPR5c5a3b347ba562
A vibrant Mediterranean salad featuring roasted eggplant, bell peppers, zucchini, mushrooms, and red onion tossed with tender orzo pasta, creamy feta cheese, and a bright lemon vinaigrette. Perfect served warm, at room temperature, or chilled as a versatile side dish or appetizer.
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Ingredients
1 eggplant, peeled or unpeeled, cut into 1-inch cubes
2 bell peppers (red, yellow, or orange), cut into 1-inch cubes
1 red onion, peeled and cut into 1-inch cubes
1 small zucchini, sliced lengthwise and cut into ½-inch half-moons
8 oz baby bella or button mushrooms, stemmed and quartered
Extra virgin olive oil for roasting
1 teaspoon kosher salt for roasting
½ teaspoon freshly ground black pepper for roasting
2½ tbsp Juice of 1 large lemon (about 2 to 3 tablespoons)
¼ Zest of ¼ lemon
1 small clove garlic, finely minced
3 tablespoons extra virgin olive oil for vinaigrette
½ teaspoon kosher salt for vinaigrette
¼ teaspoon freshly ground black pepper for vinaigrette
8 oz dry orzo pasta
4 oz crumbled feta cheese
2 scallions, white and green parts, chopped
Directions
Preheat the oven to 425°F. On two large baking sheets, combine the eggplant, bell peppers, red onion, zucchini, and mushrooms. Drizzle generously with extra virgin olive oil, then sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss gently until all vegetables are well coated with oil and seasonings.
Roast the vegetables for 30 to 35 minutes, stirring once halfway through cooking, until they are tender and begin to caramelize around the edges. The vegetables should be softened and showing light browning.
While the vegetables roast, prepare the lemon vinaigrette. In a mason jar or bowl, combine the lemon juice, lemon zest, minced garlic, 3 tablespoons extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Seal the jar and shake vigorously for 30 seconds, or whisk the mixture together until well combined. Do not be concerned if the lemon flavor seems intense at this stage—it will balance when combined with the warm pasta and vegetables.
While the vegetables roast, bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until just tender. Drain in a colander and set aside.
Transfer the roasted vegetables to a large serving bowl or platter. Add the cooked orzo pasta and pour the vinaigrette over the top. Toss gently but thoroughly until everything is evenly coated and combined. Taste and adjust seasoning with additional salt and pepper if needed.
Stir most of the crumbled feta cheese into the salad. Top with the remaining feta and the chopped scallions. Serve warm, at room temperature, or chilled—this versatile salad tastes wonderful at any temperature.
