Orzo with Feta Cheese and Baked Vegetables

Orzo, which means ‘barley’ in Italian, is found more traditionally in soups, but this versatile rice shaped pasta has been widely used by chefs all over for main courses, salads and side dishes. This recipe is adapted from Dean & Deluca‘s book, “The Food and Wine Cookbook“. It’s a great dish to serve banquet style or for those pot luck dinners. Enjoy!

Serves 4
1 lb. orzo
3/4 cup feta cheese cut into small cubes
2 tablespoons olive oil
8 oz fresh mushrooms, halved
1 large red bell pepper cut into 1 inch pieces
1 large zucchini, halved lengthwise and cut into 1 inch pieces
salt and pepper
4 Roma tomatoes cut into 1 inch pieces
1/3 cup coarsely chopped pitted Kalamata olives

Vinaigrette
Juice of one large lemon
2 teaspoons Dijion mustard
1 tablespoon honey
2 teaspoon Italian seasoning
1/2 cup extra virgin olive oil
salt and pepper to taste

In a large pot of salted boiling water, cook the orzo until al dente, 8 – 10 minutes. Drain. Combine mushrooms, zucchini and bell pepper in shallow, rimmed baking sheet. Toss with olive oil and season with salt and pepper. Bake at 220c (425f), 15 minutes, stirring once. Add tomatoes and bake another 5 minutes. Add feta cheese and bake until vegetables are tender or feta cheese is lightly browned.

To make the vinaigrette whisk ingredients together. In a large bowl, stir in cooked vegetables, feta cheese, olives and orzo. Drizzle vinaigrette over vegetables and gently toss until well mixed.

The Culinary Chase’s Note: While the vegetables are in the oven, prepare to cook the orzo. This pasta can be served at room temperature. You can also omit the vinaigrette and cook the vegetables with 1-2 tablespoons freshly chopped herbs such as rosemary, mint, oregano and thyme. Add more olive oil as needed. Taste and adjust the seasoning. A lovely way to introduce vegetables to children.