ROASTED VEGETABLES

Ingredients:

1 eggplant
1 red bell pepper
1 yellow pepper
1 red onion
1/3 C. fresh lemon juice
1/3 C. olive oil
¼ tsp. salt
1 ½ C. orzo, cooked (opt.)*
4-5 green onions, sliced
feta cheese
5-6 fresh basil leaves, chopped
pine nuts, toasted

Directions:

Chop eggplant, red and yellow pepper and onion and place in bottom of large, shallow baking tray. Drizzle with olive oil, salt and pepper. Bake at 425 degrees for 45 minutes.

While vegetables are roasting, make a dressing with the olive oil, lemon juice and salt. (Can cut back on oil if desired). When vegetables are done, remove from oven. Place them on top of cooked orzo. Pour dressing over veggies and top with green onions, crumbled feta, basil and pine nuts. Good warm or room temperature.

Variations: I change up the vegetables depending on what I have or what is in season. Other veggies I often use: zucchini, squash, asparagus. *Also, you can substitute pasta, rice, or couscous for the orzo…or omit the starch entirely. Can also use Parmesan instead of feta cheese.