Orzo with Roasted Vegetables, Basil & Feta
3 small bell peppers, any color, cut into 1/2-inch pieces
1 small eggplant, cut into 1/2-inch pieces
1 pint tomatoes, drained of excess juice, cut into 1/2-inch pieces
1 small onion or leek, minced
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 cup orzo, uncooked
1 1/4 cups vegetable broth
1/2 cup lemon juice
1/2 cup crumbled feta
1/2 cup pine nuts, toasted
2 tablespoons sliced fresh basil leaves
1 tablespoons grated lemon zest
Preheat oven to 425 degrees F. Toss bell peppers, eggplant, asparagus, tomatoes, shallot and garlic with one tablespoon of the olive oil in a large baking dish. Season with salt and pepper. Roast 25 minutes, turning once or twice. Meanwhile, heat remaining oil over medium-high heat. Add orzo, stir until lightly browned, 2 to 3 minutes. Add broth, season with salt and pepper. Lower heat, cover, and cook 12 minutes or until liquid is absorbed. Add roasted vegetables to orzo. Add lemon juice and toss lightly. Let cool to room temperature and add feta, pine nuts and basil. Top with lemon zest.
Serves 4 to 6.
Adapted from “Delicious Living Magazine,” April 2006.