Mediterranean Orzo Pasta with Roasted Vegetables and Feta

Ingredients

Quantities are for 4 servings.

• 1 lb Orzo pasta
• 2 each Zucchini, diced
• 1 each Red onion, sliced
• 1 each Red bell pepper, diced
• 1 pint Cherry tomatoes, halved
• 3 tbsp Olive oil
• 3 cloves Garlic
• 1 tsp Dried oregano
• 1/2 cup Feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced (optional)
• 2 tbsp Lemon juice
• 1/4 cup Fresh basil, chopped

Instructions

1. Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Toss the zucchini, red onion, bell pepper, and cherry tomatoes with 2 tablespoons olive oil, the garlic, oregano, salt, and pepper.
3. Spread on the sheet pan and roast for 20-25 minutes, until tender and slightly caramelized.
4. Meanwhile, cook the orzo according to package directions. Drain and transfer to a large bowl.
5. Add the roasted vegetables to the orzo along with the remaining olive oil and lemon juice.
6. Gently fold in the feta, olives (if using), and fresh basil.
7. Season with additional salt and pepper to taste, and serve warm or at room temperature.