FF Roasted Summer Vegetable Orzo Salad

Roasted Summer Vegetable Orzo Salad

As we continue to enjoy our British Summer, I would like to celebrate the abundance of seasonal vegetables available at this time of the year. Along with birds chirping early in the mornings and long, sunny, warm summer days, the variety of vegetables, bought or home grown, really allows us home cooks to get creative in the kitchen.  Roasted Summer Vegetable Orzo Salad is a delicious celebration of easy summer cooking, using a variety of seasonal vegetables.

FF Roasted Summer Vegetable Orzo Salad
Roasted Summer Vegetable Orzo Salad.

Packed full of roasted veggies in a lemon vinaigrette, this dish can be either served on its own, or as a colourful side dish. Since it can be served warm, it is a perfect barbecue or buffet dish. Indeed, when made in the morning, then left to sit for a few hours, the flavours develop, enhancing the overall deliciousness. Easy to prepare and make ahead!

FF Roasted Summer Vegetable Orzo Salad
Roasted Summer Vegetable Orzo Salad full of goodness.

As much as a crunchy pasta salad has appeal, there is something very comforting in the softened, roasted vegetables here. Slightly sweet, with a mere hint of caramelisation, their flavour is enhanced by the fresh lemon juice in the vinaigrette. Orzo provides the perfect bite, complimenting the vegetables. Resulting in a dish that lets the vegetable flavours shine, without being overly bulked out with pasta.

Recipe: Roasted Summer Vegetable Orzo Salad serves 6

1 Aubergine

2 Courgettes

2 Bell Peppers – deseeded

1 Red Onion – skin removed

1 Large Fennel Bulb – or 2 small

400g Dried Orzo

20ml Olive Oil

1 Large Lemon – 20ml of juice

40ml Extra Virgin Olive Oil – I use Filippo Berio

1/2tsp Sea Salt plus 1tbsp for cooking the pasta –  I use Maldon

1/2tsp Freshly Ground Black Pepper

Handful of Fresh Parsley – flat or curly

Note: individual vegetables may be substituted according to preference.

Method: Preheat oven to 200C/180C fan, gas mark 6

  • Firstly, wash and thoroughly dry the vegetables. Follow by chopping into equal 1″/2.5cm pieces.
  • Transfer to a large baking tray.
  • Drizzle over a generous tablespoon of olive oil and one quarter of a teaspoon of sea salt and freshly ground black pepper.
  • With clean hands toss the vegetables in the seasoned oil, taking care to cover each piece.
  • Spread the vegetables out on the tray. During the cooking process they will reduce slightly in size.
FF Roasted Summer Vegetable Orzo Salad
Prepared vegetables ready for roasting.
  • Place the baking tray into the centre of a preheated oven and roast for 30-40 minutes, turning the vegetables halfway through the roasting time.
  • While the vegetables are roasting cook the orzo and make the lemon vinaigrette.
  • Place a large pan of cold water on the hob and bring to a boil. When boiling add 1 tablespoon of sea salt and then add the orzo.
  • Squeeze the fresh lemon juice into a small, clean jar that has a fitted lid. Add the extra virgin olive oil, 1/4 teaspoon of sea salt and freshly ground pepper. Place the lid securely on to the jar and shake vigorously to combine.
  • Cook the orzo according to packet instructions, removing from the heat and draining 2 minutes before the finished cooking time.
  • Place the drained orzo into a bowl and pour over the lemon vinaigrette. Fork through the orzo to ensure the vinaigrette covers each small piece, stopping the pasta from forming clumps.
  • When cooked the vegetables will be softened, allowing a fork to easily pierce. Some pieces may be slightly charred at the edges.
FF Roasted Summer Vegetable Orzo Salad
Roasted summer vegetables.
  • Spoon or tip the roasted vegetables on top of the orzo.
FF Roasted Summer Vegetable Orzo Salad
Making Roasted Summer Vegetable Orzo Salad.
  • Gently, use two forks to mix the roasted vegetables into the Orzo.
  • Finally, roughly chop a handful of fresh parsley, discarding the stalks and scatter over the salad.
FF Roasted Summer Vegetable Orzo Salad
Roasted Summer Vegetable Orzo Salad.

If making the same day as eating, cover with cling film and leave on the work top. Yet, when making the day before, leave out the parsley, cool, cover and store in the fridge. Remove and allow to sit at room temperature for one hour, garnish with freshly chopped parsley and then serve.

Since this salad is so versatile, it can be served alongside grilled chicken, salmon, or burgers and ribs at a barbecue. Likewise, it can also be served on its own.

If you have enjoyed this recipe for Roasted Summer Vegetable Orzo Salad you may also like these:

Lime Couscous

FF Roasted Summer Vegetable Orzo Salad
Lime Couscous.

Roasted Pale Ale Jelly Tomatoes

FF Roasted Summer Vegetable Orzo Salad
Roasted Pale Ale Jelly Tomatoes.

Lemon Garlic Vegetable Orzo

FF Roasted Summer Vegetable Orzo Salad
Lemon Garlic Vegetable Orzo.

While shopping in large supermarkets it can be easy to become disconnected with seasonal vegetables. Transportation means that most ‘summer’ vegetables can be easily obtained throughout the year. Since large, super greenhouses have cropped up across the country, most notably in Thanet, Kent, the effect on home grown produce has been to lengthen its season. Also ensuring the public buys British rather than imported produce. I fully support this endeavour.

Yet, even with this consideration, there is little to rival blackberry picking in August and September. Connecting us to nature and the natural season of harvest.

Whatever you are making, baking and creating in your kitchens, have fun preparing our feast.

Sammie xx

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Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way to show love is through food whilst having fun. Hence Feasting Is Fun!!

2 thoughts on “Roasted Summer Vegetable Orzo Salad”

    1. Thank you. I usually forget about it for three quarters of the year and remember in summer! Such a useful pasta, especially where it can be left out when rice cannot. X

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