Farmer’s Market Orzo and Goat Cheese Salad

Print
Email
|

by Kelly Spencer

KMOV.com

Posted on April 12, 2012 at 12:28 PM

Servings 4

Ingredients:
½ orzo pasta (dry)
1 zucchini
1 summer squash
1 small eggplant
1 red or orange pepper
2 garlic cloves, finely chopped
¼ cup olive oil
3 TBL red wine vinegar
Juice of one lemon
2 TBL honey flavored agave nectar
Salt and pepper to taste
1 cup fresh spinach
¼ red onion, chopped
1 TBL fresh basil, chiffonade
1 TBL fresh thyme
2 tsp fresh rosemary, chopped
zest of one lemon
Ripe tomato, diced for garnish
1-2 ounces of goat cheese for garnish

Preheat oven to 450 degrees.

Boil water in a large stock pot. Add coarse salt to boiling water. Add pasta. Boil for 8 minutes. Drain pasta reserving ¼ cup of pasta water.

Cut zucchini and squash lengthwise into quarters and chop. Dice the eggplant and red pepper. Place vegetables and garlic onto a sheet pan. In a small bowl, whisk together olive oil, vinegar, honey and the juice of one lemon. Add salt and pepper to taste. Pour marinade onto the sheet pan
making sure the vegetables are nicely coated.

Place the vegetable mixture in the oven for 20 minutes, stirring after 10 minutes. Place the hot pasta in a large bowl. Add fresh spinach, reserved pasta water, roasted vegetables, red onion, herbs and lemon zest. Garnish with tomato and goat cheese crumbles.

Print
Email
|