Roasted-Vegetable Orzo Salad

Ingredients

• 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

Preparation

1. 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. 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. 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. 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.