Category: Salad
Cuisine: not set
1 medium eggplant cut into 1/2- inch cubes
2 cloves garlic smashed and roughly chopped
1 tablespoon extra virgin olive oil
8 ounces orzo
1 cup crumbled feta cheese
1/2 cup diced red onion
4 tablespoons minced Italian parsley
2 tablespoons red wine vinegar
2 red bell peppers roasted, peeled and chopped into small 1/4-inch pieces
1 medium size cucumber peeled and seeded, diced
3 tablespoons capers
2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
16 kalamata olives pitted and chopped fine
1/2 cup chopped marinated artichoke hearts (1/2-inch piece
2 tablespoons liquid from marinated artichoke hearts
2 teaspoons lemon zest
2 teaspoons minced fresh mint
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
4 to 5 Romaine lettuce leaves
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