Monday, May 4, 2015

Roasted Vegetable and Feta Orzo

This dish was amazing! It was so fresh and light, the perfect spring dinner on a warm night. I adapted this recipe from See Brooke Cook.

1 purple onion
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
2 cups mushrooms
2 zucchini
4 garlic cloves (minced)
1/3 cup extra virgin olive oil
16oz orzo pasta
8oz feta cheese
1/3 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 tsp dried basil

Dice the onion and bell peppers, quarter the mushrooms, cut the zucchini in half circles. Toss the vegetables in 1/3 cup of vegetable oil and garlic then season with salt and pepper to taste.  Roast in a 425 degree oven for 20 to 30 minutes. Toss every 10 minutes.  In a pot cook the orzo pasta according to directions.  While the pasta is cooking whisk together the lemon juice, olive oil, dried basil and 1 tsp of salt and 1/2 tsp of pepper.  Remove the vegetables from the oven, drain the pasta and toss them together, sprinkle in the feta cheese and pour the dressing over the pasta salad. Serve warm or cold. 

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