This dish is a consistent hit, it’s full of fresh, seasonal veggies. Plus, it’s quick to prepare and great for meal prep.
Ingredients
- 2 eggplants (diced)
- 2 capsicums (diced)
- 2 zucchinis (diced)
- 1 red onion (diced)
- 1 cup orzo
- 100g feta (crumbled)
- ½ cup fresh coriander (roughly chopped)
- 2 Tbsp pine nuts (toasted)
- Olive oil
- Salt and pepper
Dressing
- 3 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 1 garlic clove (crushed)
- 1 tsp dried oregano
- Salt and pepper
Method
- Preheat the oven to 200 degrees, fan bake.
- Add the eggplant, capsicum, zucchini and red onion to a large baking tray (you may need to spread across two trays), drizzle generously with olive oil and season with salt and pepper. Pop into the oven and cook for 25-30 minutes or until golden and starting to crisp up.
- While the veggies are roasting, cook the orzo as per packet instructions. Once cooked, drain and drizzle with a little olive oil; toss well and set aside.
- To make the dressing, add all the dressing ingredients to a small jar and shake well to combine; set aside.
- Time to assemble the salad. In a large salad bowl, add the cooked orzo, cooked vegetables, feta, coriander and pine nuts; pour over the dressing and give the salad a good toss.
Tips
- These veggies love olive oil while roasting. Not only does it help them get gloriously crispy but it also helps in the absorption of fat-soluble vitamins like A, D, E, and K. Don’t be afraid to give them a good, healthy dose of olive oil—it’s a win-win for flavour and nutritional benefits.
- It’s important to cut the veggies small, about the size of a dice. The orzo is a small pasta too, so it ensures each mouthful will have a bit of everything—a medley of flavours.
Variations
Vegetables
- Add rocket or spinach.
- Swap coriander for parsley or basil.
Protein
- If you’re after some extra protein, just bake some chicken or salmon.
Other
- If gluten free, swap orzo for a small shaped gluten free pasta.
