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Summer Orzo Salad with Roasted Vegetables
THE COOK REPORT15Ingredients
45Minutes
490Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 aubergine (chopped into chunks)
- 2 red peppers (sliced)
- 2 tomatoes (chopped)
- 1 red onion (cut into wedges)
- 4 Tbsp. olive oil
- 1 Tbsp. capers (rinsed and drained)
- 1 Tbsp. red wine vinegar
- 1 clove garlic (sliced)
- 1 red chilli (finely chopped)
- 1 handful green olives (chopped or left whole)
- salt
- pepper
- 500 grams orzo (cooked according to pack instructions)
- fresh parsley
- olive oil
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium360mg15% |
| Potassium640mg18% |
| Protein13g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber8g32% |
| Sugars8g |
| Vitamin A35% |
| Vitamin C100% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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