| Favorite Recipes Ours & Yours |
| Orzo with Roasted Vegetables Makes 8-10 servings.. Ingredients: 1 med eggplant, seeded, cut in 1" cubes 1 med zucchini and/or 1 yellow squash, in 1" cubes 1 red bell pepper, in 1 " pieces 1 yellow bell pepper, in 1" pieces 1 red onion, chopped in 1" pieces 1 green pepper, in 1" pieces 1 lb. fresh asparagus, chopped (optional) 3-4 cloves garlic, minced 1/3-1/2 cup olive oil 2 tsp. salt 1 tsp. pepper 1 lb. Orzo pasta DRESSING: 1/3-1/2 cup fresh squeezed lemon juice 1/3-1/2 cup olive oil 1 1/2 tsp. salt / 3/4 tsp. pepper Directions: Note: Use any combination of your favorite fresh vegetables or from list above. Toss vegetables with the garlic in olive oil, season with salt and pepper. Place on baking sheet and place in preheated 425 degree oven and roast for 40 minutes. Cook orzo 7-9 minutes in boiling salted water. Drain then place in large serving bowl. Add roasted vegetables, scraping all liquids into orzo. Combine all dressing ingredients together and pour over orzo and vegetables. Let cool to room tempeture. Before serving add 4 scallions, thinly sliced, feta cheese cubes and or ribbons of fresh basil, if desired. Serve at room tempeture From Jnor, Upstate NY |
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