Roasted Vegetables With Feta and Orzo

READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 400 degrees.
  • 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.
  • Roast vegetables for approximately 20 to 25 minutes, or until tender.
  • 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).
  • When vegetables are roasted, remove garlic cloves and set aside.
  • Drain orzo and cool down slightly under running water. Put orzo in large bowl and add roasted vegetables.
  • 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.
  • 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.
  • Serve warm or cold. (I prefer warm!).