Growing up, Sunday lunch was always a big deal.
When we came home from church, mom would get to cooking a feast (even in her Sunday best), and my sisters and I would help get dinner on the table. Yes, Sunday lunch was such a big deal that we even called it “dinner” sometimes. Maybe this is a Southern-ism; I don’t know.
This lunch would be many courses, including meat and bread and veg and salad. And maybe even a dessert to finish it off.
Well, these days, since it’s just my husband and me (for now), Sunday lunch is more of a combine all of our leftovers from eating out on Friday and Saturday type of situation. Or it’s clean out the fridge and create something good for lunch.
So, this past Sunday, I turned to a half-full box of orzo, the veggies in the bin of the fridge, feta cheese and a quick vinaigrette to create this tasty Roasted Veg Orzo Salad.
Here’s how I made it:
- Chop broccoli, carrots and onion (or other root or tasty veg you have on hand) and put in a bowl to mix with olive oil, salt and pepper, and some Greek seasoning (if you have it).
- Lay veg evenly on a roasting pan and cook in a 400-degree oven for about 30 minutes, or until cooked through and slightly charred.
- While veg are cooking, cook 2/3-1 cup of orzo according to package directions, then drain and let cool a bit.
- In a large bowl, mix together the orzo, roasted veg, a little bit of dill (if you have it) along with some Simple Vinaigrette. Top with crumbled feta cheese.
- Enjoy warm and/or refrigerate and eat cold.