French Provençal Orzo Salad

A bright, briny, veggie-packed salad perfect for summer dinners, beach picnics, or backyard hangs.

1 eggplant, 1/2” dice
1 zucchini, 1/2” dice
1 red pepper, 1/2” dice
1 red onion, 1/2” dice
Kosher Salt
1 teaspoon Herbs de Provence
1/2 teaspoon garlic powder
Extra Virgin Olive Oil
1 lb orzo pasta
3 Tablespoons red wine vinegar
7 oz olive tapenade (we love Trader Joe’s)
4 oz crumbled goat cheese
1/4 cup basil, jullianed
Fresh black pepper

Preheat the oven to 425°

I had chopped eggplant, zucchini, red pepper, and red onion to a large baking sheet. Tossed with 1/4 cup olive oil a cup, garlic powder, herbs de Provence and 1 teaspoon kosher salt. Toss to combine and roast for 20 minutes.

While the vegetables are roasting, prepare your orzo, according to package directions.

Once orzo is cooked and drained toss it with red wine vinegar while it’s still warm. When vegetables are finished roasting, add them to the orzo. Add all of olive tapenade and toss well to combine.

Once the orzo salad has cooled to room temperature, toss with goat cheese, basil, an additional 2 tablespoons of olive oil, 1/2 a teaspoon of kosher salt and a few grinds of fresh black pepper. Taste, and add more olive oil, salt and pepper as needed.

Serve at room temp. This one just gets better as it sits!