Orzo with Roasted Vegetables

DF, V, VG if w/out feta cheese

this recipe is one i had over two years ago, and i still can’t get it out of my head.  i even started making it for my cousin when she had twins, and i got her obsessed too.  maybe it’s because lebanese people like everything doused in lemon juice, but the salty feta just puts it over the top.  it’s great in the summer for a bbq, but in the winter pair it with a nice piece of broiled salmon.

Orzo with Roasted Vegetables
1 small yellow squash, sliced into half moons
1 small zucchini, sliced into half moons
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Topping:
3/4 pound, feta cheese crumbles

preheat the oven to 425 degrees F.

Toss the squash, zucchini, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. roast for 40 minutes, until browned, turning once with a spatula.

meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. drain and transfer to a large serving bowl. add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

for the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. let cool to room temperature, then add feta.  check the seasonings, and serve cold for best results.

altered from the orginial barefoot contessa recipe.

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