Ahh the Farmers’ Market. The place where all of my dreams about fresh produce, vegan baked goods, and rare coffee beans come true. The Farmers’ Market truly inspires me to eat locally, to eat plants, and to get creative.
This orzo salad is filled with many of the vegetables found there at this time of the year. Ripened tomatoes, tender squash, and sweet bell peppers perfectly complement wholesome and nutty orzo. As if that isn’t good enough, it’s all tossed in a roasted garlic vinaigrette.
So how do you make this Farmers’ Market-inspired salad, which also happens to be perfect for lunch, dinner, leftovers, picnics, parties, and pretty much everything? It’s simple!
First, put your chopped zucchini, bell pepper, tomatoes, and garlic cloves on a baking sheet. Toss them with olive oil, salt, pepper, dried oregano, and red pepper flakes.
Then, put them in the oven for about 35 minutes, or until they are roasted to perfection. While the veggies are roasting, cook the orzo according the the directions on the package.
Then, use the roasted garlic to make the vinaigrette.
Once you have all of these components, you’ll be ready to assemble the salad!
Dish it up to your heart’s content.
- 2 Zucchini squash
- 1 Red bell pepper
- 1 Cup cherry tomatoes
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon sea salt
- Freshly ground pepper
- ½ Teaspoon dried oregano
- 2 Teaspoons red pepper flakes
- 1 12-oz package whole wheat orzo
- For the vinaigrette:
- 3 Cloves roasted garlic
- 2 Tablespoons Extra Virgin Olive oil
- 2 Tablespoons water
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon white balsamic vinegar
- 1 Teaspoon agave nectar
- ¼ Teaspoon sea salt
- Ground pepper
- Preheat the oven to 375 degrees fahrenheit.
- Slice the two zucchini in half lengthwise, then slice them into half-circles about ¼" thick.
- Dice the bell pepper into ½" squares
- Place sliced zucchini, diced bell pepper, and tomatoes onto a baking sheet. Toss them with one tablespoon of olive oil, sea salt, pepper, oregano, and ½ teaspoon red pepper flakes and toss until all of the vegetables are evenly coated.
- Add 3 cloves of unpeeled garlic to the baking dish.
- Roast the vegetables and garlic for 15 minutes.
- Toss the veggies and roast them for 20 minutes more, or until they are a golden brown.
- While the vegetables are roasting, fill a large pot with water and bring the water to a boil.
- Add the orzo and cook it according to the directions on the package.
- Carefully peel the roasted garlic.
- Add the peeled garlic, two tablespoons extra virgin olive oil, water, both the balsamic and white balsamic vinegar, agave, sea salt, and ground pepper to a blender or food processor and blend until smooth.
- Add the orzo, roasted vegetables, and vinaigrette to a large bowl and toss until everything is combined.