1smallyellow bell pepper, cut into 1/2-inch pieces
1smallorange bell pepper, cut into 1/2-inch pieces
6thin stalksasparagus, cut into 1/2-inch pieces
1pintred grape tomatoes, halved
2tablespoonsolive oil, divided
Freshly ground black pepper
1 1/4cupslow-sodium vegetable broth
1/2cupcrumbled feta cheese
1/2cuppine nuts, toasted
2tablespoonssliced fresh basil
1tablespoongrated lemon zest
Preheat oven to 425°. Toss bell peppers, asparagus, tomatoes, shallot, and garlic with 1 tablespoon olive oil in a large baking dish. Season with salt and pepper. Roast for 25 minutes, turning once or twice with a spatula.
Meanwhile, heat remaining 1 tablespoon olive oil over medium-high heat in a large saucepan. Add orzo and stir until lightly browned, 2–3 minutes. Add vegetable broth and season with salt and pepper. Lower heat, cover, and cook for 12 minutes, until liquid is absorbed.
Add roasted vegetables to orzo. Add lemon juice and toss lightly. Let cool to room temperature and add feta, pine nuts, and basil. Top with grated lemon zest.
Orzo with Roasted Vegetables, Basil and Feta
Amount Per Serving
% Daily Value*
Total Carbohydrates 50g17%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.