Nanny's Orzo with Roasted Veg

by Ruth McCarthy

Ingredients

• fennel
• 3 rainbow bell pepper
• 1 red onion
• 2 cloves garlic
• 2/3 cups olive oil
• salt
• black pepper
• 2 cups orzo
• 1/3 cup lemon juice
• 4 green onion
• 1/4 cups pine nuts
• 3/4 lbs feta cheese
• 3 sprigs basil

Recipe

1. Preheat oven to 350F.
2. Combine diced fennel, diced rainbow bell peppers, diced red onion, minced garlic, 1/3 cup of olive oil, 1.5 tsp of salt, half a teaspoon of black pepper in a bowl and mix to coat well. Spread onto a cooking sheet and roast in oven for 40 minutes.
3. Meanwhile, cook 2 cups of orzo in boiling water. Once done, drain.
4. Combine the warm orzo and roasted veg - including any drippings and let cool to room temperature.
5. For the dressing, combine lemon juice, 1/3 cup of olive oil, 1 tsp of salt, and half a teaspoon of black pepper. Mix in to orzo veg once it's reached room temperature.
6. To finish, mix in sliced green onion, pine nuts, feta cheese, and basil. Mix to combine one more time.

Enjoy!