Roasted Veggie Orzo with Pine Nuts, Feta & Basil

Roasted Veggie Orzo with Pine Nuts, Feta & Basil

Ingredients:

• 1 1/2 cups orzo
• 1 small eggplant diced
• 2 onion, thinly sliced
• 2 zucchini, diced
• 1/2-1 box cherry tomatoes
• 1/3 cup olive oil
• 1 lemon, juiced
• 1/4 cup pine nuts, toasted
• 1 box feta cheese
• 1/2 cup basil ribbons
• 1 jar marinated artichokes, chopped and drained (optional)
• kosher salt & fresh ground pepper

Directions:

1. Preheat the oven to 400° then toss the eggplant, zucchini and tomatoes, with olive oil, salt, and pepper on a large sheet pan. Roast for 20 minutes, or until tomatoes have blistered.

2. Meanwhile, cook the orzo in boiling salted water (or chicken broth) for 7 to 9 minutes, until tender. While orzo is cooking, toast your pine nuts in a small pan until lightly browned, then set aside.

3. Once orzo is done, drain and transfer to a large serving bowl. I like to let the orzo cool a bit. Add the roasted vegetables to the orzo, and pour all of the juices from the pan into the orzo, this is the “sauce.” You can add the optional artichoke hearts here.

4. Add the juice of one lemon directly to your bowl along with a little more olive oil, salt, and pepper. Toss together. Let cool to room temperature, and then add your pine nuts, feta and basil.