Summer Orzo Salad with Roasted Vegetables

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This summer orzo salad with roasted vegetables is the perfect thing to take along to your next barbecue. A great mix of tangy capers and sweet roasted veg.

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended.

INGREDIENTS YOU NEED TO MAKE THIS SUMMER ORZO SALAD WITH ROASTED VEGETABLES:

• Aubergine
• Red Peppers
• Tomatoes
• Red Onion
• Olive Oil
• Capers
• Red Wine Vinegar
• Garlic
• Red Chilli
• Green Olives
• Orzo
• Parsley

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WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS ONCE YOU’VE MADE THIS SUMMER ORZO SALAD WITH ROASTED VEGETABLES?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

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Summer Orzo Salad with Roasted Vegetables

This summer orzo salad with roasted vegetables is the perfect thing to take along to your next barbecue. A great mix of tangy capers and sweet roasted veg.

Course Main Course, Salad

Cuisine Italian

Keyword summer

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 servings

Calories 442 kcal

Author Amy

Ingredients

• 1 Aubergine chopped into chunks
• 2 Red Peppers sliced
• 2 Tomatoes chopped
• 1 Red Onion cut into wedges
• 4 tbsp Olive Oil
• 1 tbsp Capers rinsed and drained
• 1 tbsp Red Wine Vinegar
• 1 clove Garlic sliced
• 1 Red Chilli finely chopped
• Handful Green Olives chopped or left whole
• Salt and Pepper
• 500 g Orzo cooked according to pack instructions
• Fresh Parsley and Olive Oil to serve

UK Measures - US Measures

Instructions

1. Start by heating the oven to 200°C. Lay the aubergine, pepper, tomatoes and onion in a single layer on a baking sheet. Mix with the 4 tbsp of oil and a good sprinkling of salt and pepper. Roast for 30 minutes.

2. Fry the garlic and chilli in a little more oil over a medium heat until slightly softened. Add the capers, red wine vinegar, olives and roasted vegetables to the pan and mix everything together heating gently through for a couple of minutes.

3. Mix the cooked orzo and vegetable mixture together in a large bowl and top with fresh parsley and another drizzle of olive oil if required.

Recipe Notes

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Nutrition Facts

Summer Orzo Salad with Roasted Vegetables

Amount Per Serving

Calories 442 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 1g 5%

Sodium 51mg 2%

Potassium 592mg 17%

Total Carbohydrates 73g 24%

Dietary Fiber 6g 24%

Sugars 8g

Protein 12g 24%

Vitamin A 33.4%

Vitamin C 85.1%

Calcium 3.5%

Iron 9.5%

* Percent Daily Values are based on a 2000 calorie diet.

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