Orzo with Roasted Vegetables Salad – Recipe

This is a great dish to bring to a cookout. It is light and delicious and full of nutrients.

Prep Time: 1 hour
Serves: 8-10 as a side dish
Recipe can be doubled
Serve at room temperature

Ingredients: (You can substitute with any vegetables you have)
1 small eggplant, chopped in bite size pieces
1 red bell pepper, chopped in bite size pieces
1 medium zucchini, cut into bite size pieces
1 medium yellow summer sqush, cut into bit size pieces

2 cups of caulifower or broccoli
1 small to medium chopped red onion
2-3 minced cloves or 1/2 teaspoon of garlic powder
1/3 c olive oil
1 t salt
½ t freshly ground black pepper
8 ounces orzo (found in pasta isle) or gluten free elbow noodle or 4 cups of cooked quinoa
¼ c roasted pine nuts (optional)
1/3 c feta cheese
15 fresh basil leaves cut into strips

1/8 c freshly squeezed lemon juice (1 lemons)
½ c olive oil
2 cloves of minced garlic
1/2 t kosher salt
½ t freshly ground black pepper

Cooking Steps:
1. Toss eggplant, bell papers, onion and garlic with 2 to 3 tablespoon of olive oil, salt and pepper and place on large baking sheet. Roast about 10-15 minutes under the broiler until golden brown. Turn vegetables once half way through roasting. Depending on how much vegetables you have you might have to repeat the process. Set aside.
2. Toast Roast Pine nuts at 375 degrees for about 3 minutes. Watch the pine nuts, they will burn very quickly. Set aside.
3. Mix dressing ingredients in a small bowl.
4. Cook orzo or gluten free pasta according to package instructions, drain but do NOT rinse, put in large bowl

To Assemble:
Add roasted vegetables and pan drippings to warm orzo or noodles, pour dressing and blend. Let cool to room temperature. Before serving, add scallions, pine nuts, feta cheese and basil.

For variation: can substitute other roasted vegetables, i.e., 1 summer squash or zucchini, 2 portabella mushrooms, 2 fresh tomatoes. For protein, add cooked shrimp or chicken.


About the recipe creator – Helen Chin Lui is a Certified Reflexologist, Certified Energy Medicine and Chakra Balancing Practitioner, Reiki Master and Teacher. Helen is the owner of the Healing Place in Medfield, Masschusetts, USA. She specializes in helping adults to find long-term relief from chronic pain, chronic digestive problems and balances hormones naturally.  If you are interest how Reflexology and Reiki can help you to alleviate chronic pain, digestive pain, and balance hormones naturally,  please schedule a FREE consultation online or call  508 359-6463.

For the Healing Place Medfield’s free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healingclick here

One comment

  1. […] to Quiet the Pain by Uniting the Body, Mind, and Spirit.” She decided to create a recipe, Orzo with Roasted Vegetables. Not only just a recipe but also made a live cooking demonstration from the Healing Place’s […]

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