Summer Vegetable Orzo Salad
Ingredients
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1½ cups diced eggplant
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1½ cups zucchini half-moons
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1 cup red onion chunks
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1 cup diced red bell pepper
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2 tablespoons extra-virgin olive oil
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1½ teaspoons salt
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¼ teaspoon black pepper
Tools
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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cooling rack
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resealable jar
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 500°F on the Roast setting.
June Oven
Season the vegetables
Add the eggplant, zucchini, onion and bell pepper to the June Pan. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to evenly coat the vegetables.
1½ cups zucchini half-moons
1 cup diced red bell pepper
2 tablespoons extra-virgin olive oil
1½ teaspoons salt
¼ teaspoon black pepper
June Pan
measuring cups
measuring spoons
spatula
1½ cups diced eggplant
1 cup red onion chunks
Cook the vegetables
Place the pan on the middle shelf of the oven. Roast the vegetables 15 minutes, until tender and beginning to brown in spots. June will notify you when the vegetables are done.
Add the vegetables to the bowl
Carefully remove the vegetables from the oven and scrape them into the large bowl. Keep the oven hot using the button below.
large bowl
Add the orzo and water to the pan
Add the orzo to the pan (no need to clean it). Add the water, salt and oil. Evenly distribute the orzo on the pan using a spatula.
1 cup orzo
2 cups water
1 teaspoon salt
1 teaspoon extra-virgin olive oil
Cook the orzo
Place the pan on the middle shelf of the oven. Cook the orzo 20 minutes, until the orzo is tender and most of the liquid has been absorbed. June will notify you when the orzo is done. If necessary, follow on-screen instructions to continue cooking.
Make the dressing
While the orzo is cooking, make the dressing. Add the vinegar, oil, garlic, salt and honey, if using, to a resealable jar. Place the lid on the jar and shake vigorously to emulsify the dressing. Set aside until ready to use.
resealable jar
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon crushed garlic
½ teaspoon salt
Add the orzo to the bowl
Remove the orzo from the oven and place on a cooling rack or heat proof surface. Using a fork, fluff and separate the orzo, allowing any excess water to evaporate. Scrape the orzo into the bowl with the vegetables. Toss the vegetables and the orzo together to combine.
cooling rack
Finish the salad
Add the tomatoes and parsley to the bowl. Add the dressing, and toss to combine.
1 cup cherry tomato halves
¼ cup chopped parsley
Serve
Let the salad cool at room temperature, or cover and refrigerate until ready to serve. Serve chilled or at room temperature.
