Thursday, January 20, 2011

Orzo with Roasted Vegetables

This recipe was really good.  We used some eggplant to replace part of the peppers and only used about 1/3 of the olive oil for the roasting and the dressing.   We also substituted toasted, blanched almonds for the pine nuts since we aren't millionaires ;). We ate it in homemade  whole wheat pitas.  Yum.  You can also add fresh cherry tomatoes at the end.  Next time I will try it with whole grain orzo available here.

4-6 smallish zucchini
yellow, red and orange peppers (1 of each)
1 red onion
2-3 cloves of garlic
1/3 C olive oil
salt and pepper to taste

chop vegetables, toss with olive oil, salt and pepper. Spread onto a foil lined baking sheet and roast in oven at 425 for 40-50 minutes.

Meanwhile, cook orzo (1 lb.)

Toss cooked vegetables and orzo together with:

1/3 cup lemon juice
1/2 cup olive oil
2 tsp. salt
1 tsp pepper

drizzle over salad and add:

1/2 c toasted pine nuts
8 oz. crumbled feta cheese
15 fresh basil leaves - chopped.

Serve at room temperature or chilled.

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