Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Soups, Salads & Sides • A family favorite

2020 Cookbook

Orzo with Roasted Vegetables Salad

Recipe by Braxton Allred

Heat
425°F
Time
30–40 min
Makes
Not recorded

My mom used to make this for us about once a month growing up. This salad is super addicting, I remember being able to eat 3 of 4 plates in High School . This will serve

01

Ingredients

  • 8-10 easily or can be a main dish, too.
  • 2 med/small eggplants, cubed in about 3/4 inch pieces (with skin and everything)
  • 2-3 bell peppers, (red, yellow, orange, or any combination) , cut into one inch dice
  • 1 large red onion (I often use yellow if I don't have a red, but red is prettier and sweeter), cut into 3/4 inch dice
  • 3 garlic cloves, minced
  • 1/3 cup olive oil
  • 1/2 ts. fresh black pepper
  • 1/2 ts. salt
  • 1/2 bag Orzo pasta
  • Dressing:
  • ⅓ cup freshly squeezed lemon or lime juice
  • ⅓ cup extra virgin olive oil
  • 1 pinch salt
  • ½ tsp. fresh pepper
  • 4 minced green onions, whites and all
  • 1 ½ T. dried basil (the recipes calls for 15 leaves fresh basil, cut into chiffonade and

02

Method

  1. 01

    sprinkled in the salad, but I rarely have that, so I rehydrate my dried basil in the dressing. If you can though the fresh basil is best)

  2. 02

    To Finish: 1 carton feta cheese 1/2 cup toasted pine nuts, OR toasted pecans are a nice substitute if you don't have the pignolis. Fresh basil to garnish (if you didn't use the dried, above)

  3. 03

    Preheat oven to 425 degrees. Use convect if you have it. Spray a large cookie sheet with sides, or a large roasting pan with Pam. In a large bowl, combine all of the chopped veggies, garlic, olive oil, salt and pepper. Toss well to combine, then pour into the roasting pan and spread evenly. Put into oven, and roast for about 30-40 minutes, until starting to wilt and brown slightly. Remove from oven. While the veggies are cooking, prepare dressing and set aside. Cook orzo according to package directions- make sure it is well cooked but not mushy, so it puffs up nicely. When roasted veggies are done and slightly cooled, put them back in large bowl. Add orzo, dressing and feta. Toss to coat and serve salad slightly warmed or cool to room temp. YUM!