Roasted Vegetable Orzo Salad with Feta

Ingredients

For the roasted vegetables

• 1 medium eggplant, cut into wedges or cubes

• 1 cup cherry tomatoes

• 1 yellow bell pepper, diced

• 2–3 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp dried oregano (optional)

For the orzo

• 1 cup orzo pasta

• 1 tbsp olive oil (to prevent sticking)

• Salt for boiling water

For the dressing

• 3 tbsp olive oil

• 1–2 tbsp lemon juice (or red wine vinegar)

• 1 clove garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp honey (optional, balances acidity)

Toppings

• ¼–½ cup crumbled feta cheese

• Fresh parsley, chopped

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Instructions

1. Roast the vegetables

1. Preheat oven to 425°F (220°C).

2. Spread eggplant, cherry tomatoes, and bell pepper on a baking sheet.

3. Drizzle with olive oil, salt, pepper, and oregano; toss to coat.

4. Roast 20–25 minutes, stirring halfway, until veggies are tender and slightly caramelized.

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2. Cook the orzo

1. Bring a pot of salted water to a boil.

2. Add orzo and cook until al dente (usually 7–9 minutes).

3. Drain and toss with a little olive oil to prevent sticking.

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3. Make the dressing

1. Whisk together olive oil, lemon juice, garlic, salt, pepper, and honey.

2. Taste and adjust to your liking.

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4. Assemble the salad

1. In a large bowl, combine the cooked orzo and roasted vegetables.

2. Pour dressing over and toss gently.

3. Add crumbled feta and fresh parsley.

4. Serve warm or cold—both ways are delicious.

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Tips & Variations

• Add chickpeas or grilled chicken for extra protein.

• Use zucchini, red onion, or mushrooms if you prefer.

• Swap feta for goat cheese or leave out for a vegan version.