Nanny's Orzo with Roasted Veg

from the kitchen of Ruth McCarthy

• pasta
• salad

Ingredients

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

Steps

1. Preheat oven to 350F.
2. Combine diced fennel, diced rainbow bell peppers, diced red onion, minced garlic, olive oil, salt, 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 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.