This is kind of a dish that I call, Summer Don’t Go- Roasted Vegetable Orzo Salad.
If you live in a year-round sunny and warm region, you’d love this, and I envy you. If you don’t live in a year-round sunny and warm region, you can still try it. If you want to wait for another 10 months to make this dish, I don’t blame you.
This salad is just perfect for a nice picnic outside, or a BBQ. It’s vegetarian friendly, too!
1 lb orzo pasta
1 yellow squash, diced
1 bell pepper, diced
1 small eggplant, diced
1 zucchini, diced
1 small red onion, diced
4 tbs olive oil, for roasting
1/4 cup extra virgin olive oil, for dressing
lemon juice from one lemon
1 tbs Herbs de Provence
salt & pepper
1. Preheat oven to 425 degrees. Place diced vegetables on a pan.