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Overhead shot of summer orzo salad on a white wooden background with cloth, spoon and olive oil jug
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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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 442kcal

Ingredients

  • 1 Aubergine chopped into chunks
  • 2 Red Peppers sliced
  • 2 Tomatoes chopped
  • 1 Red Onion cut into wedges
  • 4 tablespoon Olive Oil
  • 1 tablespoon Capers rinsed and drained
  • 1 tablespoon 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

Instructions

  • 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 tablespoon of oil and a good sprinkling of salt and pepper. Roast for 30 minutes.
  • 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.
  • 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.

Notes

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Nutrition

Calories: 442kcal | Carbohydrates: 73g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 592mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1670IU | Vitamin C: 70.2mg | Calcium: 35mg | Iron: 1.7mg