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Orzo with Roasted Vegetables Recipe

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This recipe for Orzo with Roasted Vegetables is from Our Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small peeled and diced yellow squash
1 red bell pepper, diced
1 yellow bell pepper, diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground back pepper
1/2 lb. orzo or rice shaped pasta

Dressing:
1/3 cup freshly squeezed lemon juice ( 2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground pepper

To Assemble:
4 scallions, minced ( white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 cup feta, 1/2 inch diced (not crumbled)
15 fresh basil leaves, cut into julienne
Directions:
Directions:
Preheat oven to 425 degrees.
Toss the squash, peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7-9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing: Combine lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Personal Notes:
Personal Notes:
Lots of chopping vegetables-but result is well worth the effort. Great summer side dish.

 

 

 

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