Roasted-Vegetable Orzo Salad

• 2 bell peppers (any color)
• 7 tablespoons olive oil
• 1 red onion, sliced
• 3 zucchini, chopped
• Salt and pepper
• 1 pound orzo
• 3 tablespoons fresh lemon juice
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh mint
• 1 tablespoon minced chives
• 1 cup sliced green olives
• 4 ounces goat cheese

1. Preheat broiler. Quarter peppers lengthwise; remove cores. Rub with 1 tsp. olive oil; place on baking sheet, cut side down. Broil until blistered, about 5 minutes. Let cool and remove peels. Cut into strips.
2. Preheat oven to 400u0b0F. In a roasting pan, toss onion and zucchini with 2 Tbsp. olive oil, salt and pepper. Roast, stirring often, until tender 45 minutes.
3. Bring a pot of salted water to a boil. Cook orzo until al dente, about 11 minutes. Drain, rinse and drain again. Pour into a bowl.
4. Whisk lemon juice, herbs and remaining olive oil. Season with salt and pepper. Pour over orzo and toss. Add olives and vegetables. Crumble and add cheese before serving.

bell peppers, olive oil, red onion, zucchini, salt, orzo, lemon juice, parsley, fresh mint, chives, green olives, goat cheese

Taken from www.myrecipes.com/recipe/roasted-vegetable-orzo-salad (may not work)