Orzo Pasta Salad with Roasted Vegetables

Ingredients

eggplantcut into 1-inch dice

1 medium

yellow pepperchopped

1 large

orange pepperchopped

1 large

red onionchopped

1

extra virgin olive oil

1/4 cup

salt

to taste

pepper

to taste

orzo pasta

Gluten-freegluten-free pasta

1/2 lb1/2 lb

lemon juice

2 tbsp

balsamic vinegar

2 tbsp

scallionschopped

5

smoked mozzarellacut into small cubes

Egg-freenutritional yeasttoss with a squeeze of lemon for umami

4 oz3 tbsp

cherry tomatoesquartered

1 cup

basilthinly sliced

1/3 cup

Method

1. 01Preheat oven to 425°F.
2. 02Toss eggplant, peppers, and onion with 2 tbsp olive oil, salt, and pepper. Spread on two rimmed baking sheets.
3. 03Roast 30-40 minutes, stirring halfway through, until tender.35 min
4. 04Cook orzo according to package directions.
5. 05Whisk lemon juice, balsamic vinegar, and 2 tbsp olive oil. Season with salt and pepper.
6. 06Cool roasted vegetables to room temperature.
7. 07Drain orzo and toss with roasted vegetables in a large bowl.
8. 08Pour vinaigrette over and combine well.
9. 09Finish with scallions, mozzarella, tomatoes, and basil. Adjust seasonings and serve at room temperature.

Fits

• Vegetarian