Roasted Vegetables With Orzo & Feta

• servings: 7 cups
• total time: 30

Ingredients

4 tablespoons extra-virgin olive oil, divided

4 cups assorted chopped vegetables (zucchini, cherry tomatoes, and/or bell peppers)

Sea salt

Freshly ground black pepper

2 cups gluten-free orzo (or sub pasta)

Zest and juice of 1 lemon

1 cup roughly chopped fresh basil leaves

8 ounces crumbled feta cheese

Directions

1 Preheat the oven to 400°F.

2 Place the vegetables in a large bowl. Add 2 tablespoons of olive oil, and toss to coat. Spread the vegetables on a rimmed baking sheet, and season with salt and pepper. Roast for 25 minutes.

3 While the vegetables cook, bring a large pot of salted water to a boil. Cook the orzo for about 10 minutes, until it is firm but still chewy. Drain in a colander.

4 In a large serving dish, combine the roasted vegetables, cooked orzo, lemon zest, and basil. Drizzle with the lemon juice and remaining olive oil, and toss gently to mix. Sprinkle with the feta cheese.