Vegetarian

Orzo with Roasted Vegetables takes 30 minutes to prepare.

Orzo with Roasted Vegetables takes 40 minutes to cook.

Orzo with Roasted Vegetables makes 10 servings.

The ingredients for Orzo with Roasted Vegetables are:

Ingredients
1 small eggplant, peeled and 3/4 in. diced
1 red pepper, 1 in. diced
1 yellow bell pepper, 1 in. diced
1 red med. sized onion. 1 in. diced
2 garlic cloves, minced
1/4 cup good olive oil
1/2 cup cilantro and parsley chopped. (One or both)
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 pound orzo, or rice shaped pasta/

For the dressing
1/3 cup fresh squeezed lemon juice, (2 lemons)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
zest of the 2 lemons, before you cut and squeeze them.

To assemble:
4 scallions, minced, white and green parts.
1/4 cup pianolas , (pine nuts) toasted
3/4 pound good feta cheese, cut in 1/2 inch diced
15 fresh basil leaves. cut into julienne strips

Here is how you make Orzo with Roasted Vegetables:

Preheat the oven to 425 degrees F.Toss the eggplant, bell peppers, onion, and the garlic with 1/4 cup of olive oil, salt and pepper on a large sheet pan. Roast for 30 minutes, until browned, turning once with a spatula.Meanwhile, cook the orzo in boiling salted water for about 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scrape all the browned parts and liquid and seasonings from the roasting pan into the pasta bowl.For the dressing, combine the lemon zest, lemon juice, olive oil, salt and pepper and pour over the pasta and vegetables. Let cool to room temperature. Then add the scallions, pine nuts, feta and basil.Serves 10 , 1/2 cup portions.Serving Size: 10 servings of 1/2 cup.Number of Servings: 10Recipe submitted by SparkPeople user TUBLADY.

The nutritional information for Orzo with Roasted Vegetables is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 303.1

• Total Fat: 18.6 g
• Cholesterol: 12.0 mg
• Sodium: 472.2 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 4.0 g
• Protein: 11.8 g