Mediterranean Lemon Orzo with Roasted Vegetables & Feta
Bright, colorful and full of Mediterranean flavor, this lemony orzo combines roasted summer vegetables, briny olives, artichokes, feta and fresh herbs with Meyer Lemon EVOO. Serve it warm, room temperature or chilled.
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Servings: 6 servings
Ingredients
- 1 1.2 cups orzo
- 1 med zucchini chopped
- 1 pint cherry tomatoes halved
- 1 red pepper chopped
- 1 cup artichoke hearts drained and quartered
- 1/2 cup Kalamata olives pitted and halved
- 3 Tbsp Salty Olive EVOO Koroneiki is our favorite for roasting
- 1/2 cup Salty Olive Meryer Lemon EVOO divided
- 1 lemon zest and juice
- 3/4 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- salt and papper to tasted
Instructions
- Preheat oven to 425°F.
- Toss zucchini, cherry tomatoes and red pepper with 3 tablespoons EVOO, salt and pepper. Spread in a single layer on a sheet pan and roast for 20–25 minutes, until tender and lightly caramelized.
- Meanwhile, cook the orzo according to package directions until al dente. Drain well.
- Place the warm orzo in a large serving bowl. Add ¼ cup Meyer Lemon EVOO, lemon zest and juice. Toss well.
- Fold in the roasted vegetables, artichoke hearts and Kalamata olives.
- Add the feta, parsley and basil and gently toss. Taste and season with additional salt and pepper as needed.
- Just before serving, finish with the remaining Meyer Lemon EVOO and a little extra feta and fresh herbs.Serve warm, at room temperature or chilled.
