Orzo Salad with Balsamic-Roasted Vegetables and Mozzarella

INGREDIENTS

orzo, cooked according to package instructions

cherry tomatoes

1/2 red onion, sliced

3 zucchinis, diced or 1 head of broccoli, cut into florets

balsamic vinegar (I used both regular and reduced)

red chili flakes

1 large clove of garlic, finely chopped

fresh mozzarella cheese, diced

kalamata olives, halved

parsley, chopped

basil, chopped

lemon zest

lemon juice

olive oil

salt

pepper

METHOD

Preheat the oven to 400 degrees F convection or 425 degrees F regular.

Place zucchini or cauliflower, tomatoes, red onion, and garlic on a parchment-lined baking sheet and drizzle with balsamic vinegar and olive oil and season with salt, pepper, and chili flakes.

Roast in the oven for 20-25 minutes or under golden brown. Allow to cool.

Cook orzo, drain, and allow to cool.

In a large bowl, combine cooled orzo, vegetables, olives, basil , parsley, and mozzarella.

Sprinkle with salt and pepper and add lemon juice, lemon zest, and olive oil.

Toss well. Taste and adjust for seasoning.