Roasted Vegetables With Feta And Orzo

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 lb orzo pasta
• 1 zucchini, chopped into large chunks
• 10 ounces portabella mushrooms, chopped into large chunks
• 2 large bell peppers, chopped into large chunks
• 1 large spanish onion, chopped into large chunks
• 4 garlic cloves
• 8 ounces feta cheese, diced into 1/2 inch chunks
• 1/4 cup parsley
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• kosher salt
• black pepper

Recipe

• 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!).