Orzo salad with roasted vegetables and feta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
Eggplant, cut 1/2 inch dicered and yellow peppers, seeded and cut 1/2 inch dicegarlic, 2 clovesolive oilorzo, cooked, drained and rinsedscallions, sliced on a biasfeta cheese, crumbledmint (2 TBSP) not in the recipe analysis, chopped finepine nuts, wholelemon juicesalt and pepper, to taste
Pre heat the oven to 375*
Toss the eggplant, peppers and garlic together with 1/2 cup of the olive oil. Season to taste with salt and pepper.
Roast the veggies in the oven until soft, about 45 minutes. Allow veggies to cool when finished.
Cook the pasta in boiling salted wated until el dente, drain and rinse.
Mix the vegetables, the pasta and ther remaining olive oil to moisten well. Season to taste with salt and pepper.
Number of Servings: 32
Recipe submitted by SparkPeople user CHEFPEXTON.
Toss the eggplant, peppers and garlic together with 1/2 cup of the olive oil. Season to taste with salt and pepper.
Roast the veggies in the oven until soft, about 45 minutes. Allow veggies to cool when finished.
Cook the pasta in boiling salted wated until el dente, drain and rinse.
Mix the vegetables, the pasta and ther remaining olive oil to moisten well. Season to taste with salt and pepper.
Number of Servings: 32
Recipe submitted by SparkPeople user CHEFPEXTON.
Nutritional Info Amount Per Serving
- Calories: 177.9
- Total Fat: 12.0 g
- Cholesterol: 9.5 mg
- Sodium: 125.5 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.8 g
- Protein: 4.1 g
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