Roasted Vegetables With Feta and Orzo

READY IN: 40mins
Recipe by Christines Yellow K

I great vegetarian option for a quick dinner! Use any roasted veggies you like!

Top Review by weekend cooker

Just a couple adjustments I made. I halved this to 4 servings for 2 of us for lunch, I cut down on the mushrooms to 1 pound, and I used a green pepper. For the two of us it made for a satisying lunch, for 4 servings it was fine for the 2 of us, since this was our lunch by itself. Especially liked the dressing, as it complimented the other ingredients. Nice healthy lunch. Made for Spring 2012 Pick a Chef.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Chop vegetables and place in baking sheet. Peel garlic cloves and add (unchopped) to vegetables. Coat with 4 tablespoons olive oil and season liberally with salt and pepper.
  3. Roast vegetables for approximately 20 to 25 minutes, or until tender.
  4. While vegetables are roasting, bring large pot of salted water to boil over high heat and add orzo. Cook for approximately 10 minutes (or according to box directions).
  5. When vegetables are roasted, remove garlic cloves and set aside.
  6. Drain orzo and cool down slightly under running water. Put orzo in large bowl and add roasted vegetables.
  7. In small bowl, whisk together remaining olive oil and vinegar. Add in roasted garlic cloves and mash with a fork. Whisk again to combine. Set aside. You may not need all of the dressing.
  8. Add diced feta cheese and chopped parsley to orzo and vegetable mixture. (Feta will melt slightly) Toss to combine and add in balsamic vinagrette. Salt and pepper to taste.
  9. Serve warm or cold. (I prefer warm!).

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