Roasted Rainbow Orzo Salad
Eating your veggies is not a problem when they taste good.
Am I right, or am I right?
This Roasted Rainbow Orzo Salad includes all the colors of the rainbow in honor of Kia from ‘Today I Ate a Rainbow’. Kia is all about making healthy eating fun for kids and she’s got a whole system that helps us parents help our kids.
I find that when it comes to encouraging Katie (now 18 months) to eat healthy foods, it’s all about ‘repetitive exposure‘.
I pretty much exposure her to everything my husband and I are eating and often a few extra fruits or veggies for good measure. Sometimes she eats it and sometimes she doesn’t but I try not let what she ‘doesn’t’ eat effect what I give her.
In other words, if she doesn’t touch her broccoli on Monday I don’t just assume she won’t eat her broccoli on Tuesday. She can go a week and snub her nose to sauteed kale and then the following week eat an entire bowl.
As for this veggie packed salad, Katie loved it right out of the gate!
It really is scrumptious.
I actually made it twice (because I couldn’t get a decent picture the first round – drives me crazy!) the first time we had friends over and served this salad with grilled flank steak and the second time I just made it and kept in the fridge all week as a head start meal.
Rainbow Orzo Salad
Yield: Makes 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
- 1 medium eggplant, cut into a 1-inch dice
- 1 large yellow pepper, chopped
- 1 large orange pepper, chopped
- 1 red onion, chopped
- 1/4 extra virgin olive oil
- Salt and pepper
- ½ lb of whole-wheat orzo
- 2 tbsp lemon juice
- 2 tbsp balsamic vinegar
- 5 scallions, chopped
- 4 oz smoked mozzarella, cut into small cubes
- 1 cup of cherry tomatoes, quartered
- 1/3 cup of thinly sliced basil leaves
- Toss eggplant, peppers, and onion in a large bowl with 2 tbsp of olive oil and salt and pepper. Spread out amongst two rimmed baking sheets and pop into a 425 degree oven for 30-40 minutes stirring once half way through.
- While the veggies are roasting, cook the orzo according to the package directions.
- In the meantime combine lemon juice, balsamic vinegar, and 2 tbsp of olive oil in a small bowl. Whisk everything together and season with salt and pepper.
- Once the veggies and orzo have cooked toss them together in a large bowl and pour vinegar mixture over the top. Combine well.
- Finish the salad with scallions, mozzarella, tomatoes, and basil. Adjust seasonings and serve at room temperature. Enjoy!