Orzo with Roasted Vegetables, Basil, and Feta

How about another recipe? This is one of my favorite springtime meals.

Of course, when Conservative Boy is around it's not called a meal. It's a side. Because in order to be a meal there has to be meat involved. But when I make this on a night when he's golfing until later? It's a meal. Now, without further rambling ...

Orzo with Roasted Vegetables, Basil, and Feta
(adapted from Delicious Living)

1 small red bell pepper, cut into 1/2-inch pieces
1 small yellow bell pepper, cut into 1/2-inch pieces
1 small orange bell pepper, cut into 1/2-inch pieces
6 thin stalks asparagus, cut into 1/2-inch pieces
1 pint red grape tomatoes, halved
1 large shallot, minced
2 gloves garlic, minced
2 tbsp olive oil, divided
Kosher salt
Freshly ground black pepper
1 cup orzo
1 1/4 cups low-sodium vegetable broth
1/2 cup lemon juice
1/2 cup crumbled feta cheese
1/2 cup pine nuts, toasted
2 tbsp sliced fresh basil (preferably from your pots on the front step)
1 tbsp grated lemon zest

1. Preheat oven to 425 degrees. Toss bell peppers, asparagus, tomatoes, shallot, and garlic with one tablespoon olive oil in a large baking dish. Season with salt and pepper.


Roast for 25 minutes, turning once or twice with a spatula.

2. While the veggies roast, heat remaining 1 tablespoon of olive oil over medium-high heat in a large saucepan. Add orzo and stir until lightly browned, 2-3 minutes. Add vegetable broth and season with salt and pepper. Lower heat, cover, and cook for 12 minutes, until liquid is absorbed.

If you haven't already, this is a good time to toast those pine nuts. Just don't get distracted like I did, or they get a little too roasted.


3. Add roasted vegetables to orzo. Add lemon juice and toss lightly. Let cool to room temperature and add feta, pine nuts, and basil. Top with grated lemon zest.


NOTE: This dish tastes best when it's eaten outside in your backyard with a glass of chilled wine. Really. I wouldn't make something like that up.