For the Orzo and Veggies:
- 1 1/2 cup Spinach leaves, chopped (to be added at the end of cooking)
- 1 cup of Bell Peppers, deseeded and diced (I use baby bells)
- 1 lb Zucchini or eggplant, chopped
- 12 oz Cherry tomatoes cut in 1/2
- 2 tsp Garlic minced
- 1/2 cup Onion chopped
- 3 Tbs Extra virgin olive oil divided
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper, Ground
- 1.5 cup Orzo
- 1 1/2 cup Vegetable broth
- If not vegan, add a 1/2 cup Garlic and Herb Feta crumbled
For the Dressing:
- 2 Tbs Extra virgin olive oil
- 1 Tbs Lemon juiced, about 2
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper, ground
For the Garnish:
- 2-3 Tbs Chopped Fresh Basil
- 2-3 Tbs Chopped Fresh Parsley
Roast the Veggies:
- Turn oven up to 425F. Line a sheet pan with parchment paper. Place the zucchini, bell peppers, zucchini, tomatoes, garlic and onion on one pan. Sprinkle with 2 Tbs of olive oil. Using a spatula, mix all the veggies together with the olive oil. Sprinkle with salt and pepper then stir again. Spread the veggies in one layer, making sure there’s no overlapping. Roast in a 425F oven for 35-40 minutes (due to oven variations, keep an eye on your veggies and start checking your veggies at 25 minutes
Cook the Orzo:
- In a large saute pan, heat 1 Tbs of Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set aside. Add more liquid if needed
Make the Dressing:
- In a small bowl add the olive oil, lemon juice, salt, and pepper. Whisk until all the ingredients are emulsified.
Putting it all Together:
- In the large saute pan, to the orzo, add the roasted veggies and all their juices, and spinach, and stir in the dressing, feta. Garnish generously with basil and parsley. Serve immediately.
