Wednesday, March 14, 2012

Recipe: Roasted Veggie Orzo Salad

This is one of my all time favorite recipes and it is always raved about, so be sure to add this to your next dinner party menu!!
2 red peppers, diced into half inch pieces
1 eggplant, diced into half inch pieces
2 zucchini, diced into half inch pieces
1 red onion, diced into half inch pieces
1 C. toasted pine nuts
4 oz. goat cheese
1/2 C. basil
16 oz. orzo, cooked al dente

3.5 T. good olive oil
3 T. pesto
2 T. red wine vinegar
2 T. fresh lime juice

Preheat the oven to 425. Combined all veggies with some olive oil, kosher salt, and coarse black pepper. Roast the veggies for 35 - 45 min, tossing occasionally. While the veggies are cooking you can cook the orzo as per the directions on the packaging. Whisk all of the dressing ingredients together and pour over the hot pasta so the flavors blend well. Once the veggies are done add to them to the pasta and mix well. Just before serving add the goat cheese, pine nuts, and basil. 
This dish is best made the day before.
*You can add roasted or grilled shrimp to make this into a main course*

 Hope you make this and enjoy it as much as we do. I cannot make this too often...because I eat it all!! Mel xo

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