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Orzo with Roasted Vegetables

Roasting brings out the flavors of the eggplant, bell peppers, and onions before combining with the orzo and lemon dressing for this side dish recipe.

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  • Makes: 6 servings
  • Start to Finish: 1 hr

Orzo with Roasted Vegetables

Directions

  1. Preheat oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
  2. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
  3. Add roasted vegetables to the orzo, scraping all the liquid and seasonings from roasting pan into the pasta bowl.
  4. For the dressing, combine lemon juice, olive oil, salt, and pepper and pour on orzo and vegetables. Cool to room temperature. Add the scallions, pignolis, feta, and basil. Check the seasonings; serve at room temperature. Makes 6 servings.

Nutrition Facts (Orzo with Roasted Vegetables)

  • Per serving:
  • 587 kcal cal.,
  • 41 g fat
  • (12 g sat. fat,
  • 5 g polyunsaturated fat,
  • 21 g monounsatured fat),
  • 50 mg chol.,
  • 1445 mg sodium,
  • 42 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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