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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Orzo with Roasted Vegetables Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 small yellow squash, chopped into 1" pieces
1 small zucchini, chopped into 1" pieces
1 red bell pepper, chopped into 1" pieces
1 yellow or orange bell pepper, chopped into 1" pieces
1 red onion, chopped into 1" pieces
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/2 lb orzo, cooked and drained

For the Dressing:
1/3 cup fresh lemon juice ( 2 lemons)
1/3 cup olive oil
1 tsp kosher salt
1/2 tsp black pepper

To Assemble:

4 green onions, chopped
1/4 cup toasted pine nuts
1/2 lb feta, cubed
15 fresh basil leaves, julienned
Directions:
Directions:
Preheat oven to 425º. Cover a sheet pan with heavy duty foil and spray with cooking spray. Add all the veggies and garlic, salt and pepper and toss to combine. Roast for 40 minutes, stirring half way through. Put roasted veggies into a large bowl. Add the orzo. Toss well. Make the dressing by adding lemon juice, salt and pepper to a small bowl. Slowly whisk in the olive oil. Pour this dressing over the warm veggies. Add the green onions, pine nuts, feta and basil leaves. Serve warm or at room temperature.
Number Of Servings:
Number Of Servings:
12

 

 

 

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