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Roasted Vegetable & Orzo Salad :: Farm to Table Recipe

Greetings Farm Foodies!

Today I am sharing a farm to table recipe that has easily become one of my go-tos whenever we are having another couple over in the summer and it’s too hot to grill. I know I know, it’s never REALLY too hot to grill, especially in Michigan, but sometimes it’s nice to just eat in the air conditioning.

This recipe calls for a LOT of the veggies we are currently getting in our Full Hollow CSA including eggplant, zucchini, squash, onion, garlic, tomatoes, peppers, and basil. What a list! I substitute other veggies if I want to. The last time I made it, I didn’t have eggplant so I used another squash instead. It’s flexible, delicious, and honestly I think it’s pretty!

Side note: There is no need to turn on the oven; these veggies could be easily grilled and then added to the pasta. Then eat whenever you wish. 🙂

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Roasted Vegetable & Orzo Salad :: Farm to Table Recipe
Print Recipe
Roasted veggies over orzo pasta tossed with a lemon vinaigrette.
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Roasted Vegetable & Orzo Salad :: Farm to Table Recipe
Print Recipe
Roasted veggies over orzo pasta tossed with a lemon vinaigrette.
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Chop all vegetables into small cubes. Toss with 1/4 cup olive oil and season with salt & pepper. Roast at 425 degrees F for 25-30 minutes or until golden brown.
  2. Cook orzo according to package instructions and transfer to large bowl. Add roasted vegetables to orzo.
  3. Combine lemon juice, 1/4 cup olive oil, salt and pepper, and pour over pasta. Toss well.
  4. Let cool slightly and garnish fresh basil, crumbled feta, and fresh tomatoes.
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