Roasted Vegetables with Gluten Free Orzo

gf veggie orzo

I just found a bag of Delallo gluten free orzo at Wal-Mart! This is the best discovery since Pacific’s gluten free condensed Cream of Mushroom and Cream of Chicken soup!!! Now I can make one of my favorite recipes, Roasted Vegetables with Orzo!

The directions on the bag say to cook it 11 min. until al dente, but don’t listen to them! For this recipe, I cooked it 28 min. and it was perfect! Tender, but not mushy!

To perfect this recipe, I actually made it twice! The first time with Athenos Greek Feta made with goat’s milk and the second time with Pastures of Eden Israeli Feta made with sheep’s milk, and just like God on Judgment Day, I’d definitely choose the sheep over the goats! Sheep’s milk feta is so creamy, but don’t tell Yiayia (the feisty, old school Athenos spokesperson), she might sick her goat on me! :)

Roasted Vegetables with Gluten Free Orzo
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Recipe type: Side Dish
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Roasted Vegetables with Gluten Free Orzo
Ingredients
  • 1 small eggplant, large diced
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 orange bell pepper, large diced
  • 1 red onion, large diced
  • 2 cloves garlic, minced
  • ⅓ cup olive oil
  • 1 tsp. kosher salt
  • ¾ tsp. freshly ground pepper
  • ½ pound Delallo gluten free orzo (Wal-Mart)
  • For dressing:
  • ⅓ cup freshly squeezed lemon juice
  • ⅓ cup olive oil
  • ¾ tsp. kosher salt
  • ¾ tsp. freshly ground pepper
  • To assemble:
  • 4 green onions, minced (white and green part)
  • ¾ lb. Jerusalem Cafe feta cheese, ¼” diced (Trader Joe’s)
  • fresh basil leaves, cut into julienne
Instructions
  1. Preheat oven to 425 degrees. Toss the eggplant, peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40-50 minutes, until browned and softened, but not mushy, turning a few times with a spatula.
  2. Meanwhile, cook Delallo gluten free orzo in boiling salted water, until tender, about 28 min. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, including all the liquid and seasonings.
  3. For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Add feta, basil and green onion.

 

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