Description
This Lemon Orzo with Roasted Vegetables and Feta is the best way to eat the rainbow! The star is the beautiful roasted veggies!
Ingredients
- 2 small zucchini, large dice
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 red onion, peeled and 1-inch diced
- 1 tablespoon olive oil
- 1–1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 pound orzo
- For the Dressing:
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- To Assemble:
- 4 scallions, minced (white and green parts)
- 1/4 cup pignolis (pinenuts), toasted
- 3/4 pound feta, 1/2-inch diced or crumbled
- 15 fresh basil leaves, cut into chiffonade OR half bunch parsley chopped
Instructions
Preheat the oven to 425 degrees.
Toss the zucchini, bell peppers, and onion with the olive oil, salt, pepper and oregano 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, pepper and garlic.
Pour on the pasta and vegetables.
Let cool to room temperature, then add the scallions, pignolis, feta, and basil or parsley.
Check the seasonings, and serve at room temperature.