Lemon Orzo Salad {Vegan}
Lemon Orzo Salad {Vegan} is a delicious vegan/vegetarian side dish with a bright lemon vinaigrette. It can be made gluten free.
Ingredients
- 1 small eggplant (peeled and diced into 3/4-inch pieces)
- 1 red bell pepper (cut into 1-inch pieces)
- 1 yellow (or orange bell pepper, cut into 1-inch pieces)
- 1 red onion (cut into 1-inch pieces)
- 2 cloves of garlic (minced)
- 1/3 cup good olive oil
- 1 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces dry orzo pasta
For the Dressing:
- 1/3 cup good olive oil
- 1/3 cup freshly squeezed lemon juice (1-2 lemons)
- salt
- freshly ground black pepper
Finishing Touches:
- green onions
- 15 fresh basil leaves (chiffonade)
Instructions
- Preheat oven to 425°F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, or until browned, turning once with a spatula.
- Meanwhile, cook orzo in boiling salted water for 7 to 9 minutes (according to package directions), until tender. Drain and transfer to a large serving bowl.
- Add roasted vegetables to the orzo, scraping all the liquid and seasoning from the roasting pan into the pasta bowl.
- For the dressing, combine lemon juice, olive oil, salt, and pepper, and pour on orzo/vegetable mixture. Cool to room temperature.
- Add the scallions and basil, if using. Check the seasonings and adjust with salt and pepper if necessary (not necessary for my taste). Serve at room temperature.
Notes
Source: Adapted from Live.Love.Eat., originally from the Barefoot Contessa
You're Gonna Bake It After All
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