Roasted Veggie Orzo with Pine Nuts, Feta & Basil

Roasted Veggie Orzo with Pine Nuts, Feta & Basil

Roasted Veggie Orzo with Pine Nuts, Feta & Basil

Ingredients:

  • 1 1/2 cups orzo
  • 1 small eggplant diced
  • 2 onion, thinly sliced
  • 2 zucchini, diced
  • 1/2-1 box cherry tomatoes
  • 1/3 cup olive oil
  • 1 lemon, juiced
  • 1/4 cup pine nuts, toasted
  • 1 box feta cheese
  • 1/2 cup basil ribbons
  • 1 jar marinated artichokes, chopped and drained (optional)
  • kosher salt & fresh ground pepper
  • Directions:

      1. Preheat the oven to 400ยฐ then toss the eggplant, zucchini and tomatoes, with olive oil, salt, and pepper on a large sheet pan. Roast for 20 minutes, or until tomatoes have blistered.

      2. Meanwhile, cook the orzo in boiling salted water (or chicken broth) for 7 to 9 minutes, until tender. While orzo is cooking, toast your pine nuts in a small pan until lightly browned, then set aside.

      3. Once orzo is done, drain and transfer to a large serving bowl. I like to let the orzo cool a bit. Add the roasted vegetables to the orzo, and pour all of the juices from the pan into the orzo, this is the โ€œsauce.โ€ You can add the optional artichoke hearts here.

      4. Add the juice of one lemon directly to your bowl along with a little more olive oil, salt, and pepper. Toss together. Let cool to room temperature, and then add your pine nuts, feta and basil.

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