Roasted Vegetables With Feta And Orzo - cooking recipe

Ingredients

1 lb orzo pasta
1 zucchini, chopped into large chunks
10 ounces portabella mushrooms, chopped into large chunks
2 large bell peppers, chopped into large chunks
1 large Spanish onion, chopped into large chunks
4 garlic cloves
8 ounces feta cheese, diced into 1/2 inch chunks
1/4 cup parsley
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
kosher salt
black pepper

Preparation

Preheat oven to 400 degrees.
Chop vegetables and place in baking sheet. Peel garlic cloves and add (unchopped) to vegetables. Coat with 4 tablespoons olive oil and season liberally with salt and pepper.
Roast vegetables for approximately 20 to 25 minutes, or until tender.
While vegetables are roasting, bring large pot of salted water to boil over high heat and add orzo. Cook for approximately 10 minutes (or according to box directions).
When vegetables are roasted, remove garlic cloves and set aside.
Drain orzo and cool down slightly under running water. Put orzo in large bowl and add roasted vegetables.
In small bowl, whisk together remaining olive oil and vinegar. Add in roasted garlic cloves and mash with a fork. Whisk again to combine. Set aside. You may not need all of the dressing.
Add diced feta cheese and chopped parsley to orzo and vegetable mixture. (Feta will melt slightly) Toss to combine and add in balsamic vinagrette. Salt and pepper to taste.
Serve warm or cold. (I prefer warm!).