Rainbow Orzo Salad
Calories: 100kcal
Ingredients
- 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
- 1/2 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
Instructions
- 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!
Nutrition
Calories: 100kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 362mg | Fiber: 3g | Sugar: 12g | Vitamin A: 600IU | Vitamin C: 31mg | Calcium: 68mg | Iron: 1.4mg