This was one of the highlights of my vegetarian journey during Lent, it is SO packed with flavor! J called it a side dish, so I suppose you could add meat, but it definitely isn’t necessary 😀
This was my first time cooking orzo, and it won’t be my last! It’s kind of like rice but better because it’s pasta!
Here it is, served up with some of my homemade garlic bread! (J doesn’t eat smelly cheese, so I left the feta off of his)
This recipe is inspired by Ina Garten’s “Orzo Roasted with Vegetables” here: https://www.google.com/amp/www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe.amp
1/2 lb Orzo, cooked to al dente
1 small eggplant, diced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small carton cherry tomatoes
1 small carton sliced white mushrooms
1 bunch asparagus, roughly chopped
1 small red onion
1/4 cup almonds, roasted
1/2 lb crumbled feta
2 garlic cloves, minced
10 fresh basil leaves, julienned
1/3 cup fresh squeezed lemon
1/3 cup olive oil (plus extra for drizzling)
Fresh cracked black pepper
1. Preheat oven to 425 degrees, and spray a large cookie sheet with Pam.
2. Spread all of the vegetables out on the cookie sheet, drizzle with olive oil, sprinkle with salt, minced garlic, and pepper, and toss to coat. Roast the vegetables for 40 mins or until tender but still slightly firm.
3. In a small bowl, whisk together the lemon juice, 1/3 cup olive oil, and salt and pepper to taste. Set aside.
4. Once the vegetables are done, toss them with the cooked orzo in a large serving bowl. Add the vinaigrette and the almonds, and toss everything again. Top with the fresh basil, scallions, and feta. Serve warm or cold.