Roasted Vegetable Orzo

This colorful vegetable packed side dish is great for cookouts and buffets.  Add grilled chicken or shrimp for a main dish option.

(modified recipe originally from Ina Garten)

Serves 12 as a side dish

• 1 medium zucchini, ¾ inch dice
• 1 medium eggplant, peeled and ¾ inch dice
• 1 medium red onion, peeled and ¾ inch dice
• 1 large red bell pepper, ¾ inch dice
• 1 large yellow bell pepper, ¾ inch dice
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 8 ounces whole wheat orzo pasta

DRESSING

• ¼ cup freshly squeezed lemon juice (2 lemons)
• ¼ cup olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

ASSEMBLY

• 4 scallions, minced (white and green parts)
• ¼ cup pine nuts, toasted
• ¼ cup diced sun-dried tomatoes, without oil
• ½ cup reduced fat feta, crumbled
• 15 fresh basil leaves, cut into chiffonade

Preheat oven to 425 degrees.

Spread the vegetables in a single layer on a foil lined large baking sheet (you may need two baking sheets) and drizzle with the olive oil.  Sprinkle the vegetables with the salt and pepper.

Roast for ~ 15 minutes; add garlic to vegetables and turn vegetables with spatula for even roasting. Depending on your oven, some vegetables may be ready (tender soft and browned or charred) at the 20 minute mark and others may need up to 30 minutes (check readiness every 5 minutes and remove any vegetables that are done).

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping all of the liquid and seasonings from the roasting pan(s) into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper with a whisk and pour on the hot pasta and vegetables. Let cool to room temperature, (*) then add the scallions, pine nuts, sun-dried tomatoes, feta and basil and toss to combine. Check for seasonings (add salt and/or pepper if needed) and serve at room temperature.

Nutritional Info/Serving: 171 Calories, Fat 9 g, Protein 5 g, Carbs 19 g

21 Day Fix Container Equivalents/Serving:  0.5 Green, 1 Yellow, 0.5 Blue, 0.5 Orange, 1 tsp

NOTE: To prepare one day ahead, follow the recipe up to (*) and refrigerate. Bring back to room temperature and stir in the scallions, pine nuts, sun-dried tomatoes, feta and basil when ready to serve.