Orzo with Roasted Vegetables and Feta

Roasted Vegetable Orzo Salad

I used an Ina Garten recipe as the inspiration for this Orzo.  The combination of roasted vegetables with the lemon, olive and basil is luxurious.  The feta adds the perfect contrast of both texture and flavor.  This is easy to prepare and hands down better than anything you can pick up from the gourmet deli counter.  This is best served at room temperature but can also be served cold.

For the Roasted vegetables :

  • 1 small eggplant 3/4-inch diced
  • 1 red pepper, 1-inch diced
  • 1 yellow pepper, 1-inch diced
  • 1 red onion, 1-inch diced
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Roast at 425 for 40 minutes, tossing once.

  • ½ lb or 2 cups orzo – rice-shaped pasta

For the Dressing:

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

Just before serving add:

  • 3/4 pound good feta, 1/2-inch diced (not crumbled)
  • 15 fresh basil leaves, cut into julienne or 2 drops Basil Oil
  • 1/4 cup toasted pine nuts (I don’t always add)

Check out the benefits of olive oil in reducing inflammation:


About Arthritis Kitchen

Living Authentically - Striving for Wellness - Navigating Through Illness – Speaking from the Heart.

Posted on March 28, 2010, in Anti-imflammatory ingredients, Foods Known to Help Arthritis, Recipes / Cooking. Bookmark the permalink. Leave a comment.

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