Orzo & Veggies Recipe
Feta, Kalamata Olives, Red Bell Pepper, Eggplant, Garlic, Lemon
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Ingredients
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Pasta
Vegetables
Feta and Olives
Seasoning
Method
Cooking the Orzo
- 1
Boil Water
In a large pot, bring 4 cups of salted water to a boil.
- 2
Cook Orzo
Add 1 cup of orzo pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
- 3
Drain and Rinse
Once cooked, drain the orzo and rinse under cold water to stop the cooking process. Set aside.
Preparing the Vegetables
- 4
Chop Vegetables
Dice the red bell pepper and eggplant into small, bite-sized pieces. Mince the garlic.
- 5
Sauté Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 6
Add Eggplant and Pepper
Add the diced eggplant and red bell pepper to the skillet. Sauté for about 5-7 minutes until the vegetables are tender and lightly browned.
Combining Ingredients
- 7
Mix Orzo and Veggies
Add the cooked orzo to the skillet with the sautéed vegetables. Mix well to combine.
- 8
Add Feta and Olives
Crumble the feta cheese over the orzo and add the kalamata olives. Stir gently to combine.
- 9
Season
Drizzle with 2 tablespoons of lemon juice, and season with salt and black pepper to taste. Mix well.
Serving
- 10
Serve Warm
Serve the Orzo & Veggies warm, garnished with extra feta or olives if desired.