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Orzo with Roasted Vegetables Recipe

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This recipe for Orzo with Roasted Vegetables, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mandy Steed
Added: Saturday, January 12, 2008


1 sweet potato, peeled and 3/4 inch diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, peeled and 1 inch diced
2 minced garlic cloves
1/3 cup olive oil
1 1/2 tsp Kosher salt
1/2 tsp black pepper
1/2 lb orzo pasta
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 lb good feta cheese, 1/2 inch diced (not crumbled)
15 leaves fresh basil

1/3 cup lemon juice (2 lemons)
1/3 cup olive oil
1 tsp salt
1/2 tsp black pepper

Preheat oven to 425 degrees.
Toss sweet potato, bell peppers, onion, and garlic with olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
Let cool to room temperature, then add the scallions, pine nuts, feta, and basil.
Serve at room temperature.




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