Description

This Roasted Vegetable Orzo Salad with Feta is a vibrant, flavorful dish loaded with colorful vegetables, tender orzo, and a tangy dressing. Perfect for quick dinners or healthy lunches, this salad combines fresh ingredients for a satisfying meal that everyone will love.

Ingredients

Scale

1 medium zucchini, diced into ½-inch pieces
1 small eggplant, diced into ½-inch pieces
1/2 red bell pepper, seeds removed, diced
1/2 yellow bell pepper, seeds removed, diced
1/2 orange bell pepper, seeds removed, diced
1/2 red onion, cut into wedges
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes, optional
8 ounces orzo pasta, cooked al dente
1/2 cup feta cheese, crumbled
2 tablespoons fresh dill, chopped
1/4 cup fresh parsley, chopped
3 tablespoons fresh mint, chopped
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice, about 1 large lemon
1 tablespoon red wine vinegar
1 teaspoon lemon zest
1 teaspoon honey
1 small garlic clove, minced
1/2 teaspoon dried oregano
1 teaspoon sumac or za'atar, optional
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat your oven to 425°F.
In a large mixing bowl, combine the diced zucchini, eggplant, bell peppers, red onion, and minced garlic.
Drizzle with 3 tablespoons of olive oil, then add dried oregano, salt, pepper, and crushed red pepper flakes if desired. Toss well to coat the vegetables.
Spread the coated vegetables on a large baking sheet in a single layer.
Roast for 25–30 minutes, stirring halfway through, until the edges are caramelized and the eggplant is tender and golden.
Remove the roasted vegetables from the oven and let them cool.

Notes

Feel free to add your favorite seasonal vegetables to this salad.
For added flavor, let the salad chill in the refrigerator for 30 minutes before serving.
This dish serves well both warm and cold.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 540mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 8g
Cholesterol: 15mg