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Roasted-Vegetable Orzo Salad

Photo: Mark Thomas; Styling: Lynn Miller
Prep time 15 mins
Cook time 1 hr
Yield Serves 6


  • 2 bell peppers (any color)
  • 7 tablespoons olive oil
  • 1 red onion, sliced
  • 3 zucchini, chopped
  • Salt and pepper
  • 1 pound orzo
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh mint
  • 1 tablespoon minced chives
  • 1 cup sliced green olives
  • 4 ounces goat cheese

Nutrition Information

  • calories 528
  • fat 24 g
  • satfat 6 g
  • protein 15 g
  • carbohydrate 67 g
  • fiber 5 g
  • cholesterol 15 mg
  • sodium 426 mg

How to Make It

  1. Preheat broiler. Quarter peppers lengthwise; remove cores. Rub with 1 tsp. olive oil; place on baking sheet, cut side down. Broil until blistered, about 5 minutes. Let cool and remove peels. Cut into strips.

  2. Preheat oven to 400ºF. In a roasting pan, toss onion and zucchini with 2 Tbsp. olive oil, salt and pepper. Roast, stirring often, until tender 45 minutes.

  3. Bring a pot of salted water to a boil. Cook orzo until al dente, about 11 minutes. Drain, rinse and drain again. Pour into a bowl.

  4. 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.