Friday, November 27, 2009

Roasted Vegetable Orzo Salad

2 Bell Peppers (any color)
7 Tbsp Olive Oil
1 Red Onion, sliced
3 Zucchini, chopped
Salt and Pepper
1 lb Orzo
3 Tbsp Fresh Lemon Juice
2 Tbsp Minced Fresh Parsley
1 Tbsp Minced Fresh Mint
1 Tbsp Minced Chives
1 cup Sliced Green Olives
4 oz Goat Cheese

Preheat broiler. Quarter peppers lengthwise, removing cores. Rub with 1 Tbsp olive oil; place on baking sheet , cut side down. Broil until blistered, about 5 minutes. Let cool and remove peels. Cut into strips. Preheat oven to 400F. In roasting pan, toss onion and zucchini with 2 Tbsp olive oil, salt and pepper. Roast, stirring often, until tender 45 minutes. Bring a pot of salted water to a boil. Cook orzo until al dente, about 11 minutes. Drain, rinse and drain again. Pour into bowl. Whisk lemon juice, herbs and remaining olive oil. Season with salt and pepper. Pour over orzo and toss. Add olives and vegetables. Crumble and add cheese before serving.

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