Roasted Veggie Orzo Salad
Roasted vegetables (I used brussel sprouts, broccoli, leeks, garlic and onions)
1 1/4 cups orzo (uncooked)
Preheat oven to 400F. Line 1-2 baking sheets with parchment paper (depends on how many vegetables you are roasting). Cut all the vegetables (about 5-6 cloves of garlic) into similar sized pieces so they will all roast at the same rate. Toss all the vegetables with olive oil and salt. Bake for about 30 minutes. Toss once or twice to make sure everything is roasted evenly.
Put water on to boil to cook the orzo. Add salt. When boiling add the orzo and cook according to package instructions. Remove and run under cool water. Toss with a little olive oil. For dressing, remove the shell from the roasted garlic and mash it with a little salt and yogurt. Add more yogurt (about a half cup in total) and add more garlic to taste.
When ready to serve, toss the orzo, roasted vegetables and yogurt (start with half and adjust for taste). For topping you can use toasted sesame or pumpkin seeds, and/or scallions.