Ingredients:

  • 1 lb zucchini, diced into ½ inch cubes
  • 2 6 oz bell peppers (red and yellow), chopped
  • 1 medium red onion, coarsely diced
  • 1 cup cherry tomatoes, whole
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp dried oregano
  • 16 oz orzo pasta
  • 1 tbsp olive oil
  • ¼ cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ cup crumbled feta cheese
  • ¼ cup shaved Parmesan cheese
  • ¼ cup fresh basil leaves, chiffonade
  • ¼ cup toasted pine nuts

Instructions:

  1. Preheat oven to 425°F (218°C). On a large sheet pan, toss zucchini, bell peppers, red onion, and cherry tomatoes with 3 tbsp olive oil, salt, pepper, and oregano. Spread in a single layer.
  2. Roast vegetables for 20–25 minutes, tossing halfway through, until tender-crisp and edges are mahogany-colored.
  3. While vegetables roast, bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente (usually 8–9 minutes).
  4. Drain the pasta and toss with 1 tablespoon of olive oil to prevent clumping.
  5. In a small bowl or jar, whisk together 1/4 cup olive oil, balsamic vinegar, lemon juice, honey, minced garlic, and salt to create the vinaigrette.
  6. In a large mixing bowl, combine the warm orzo and roasted vegetables. Pour the vinaigrette over the mixture and toss well to ensure the pasta absorbs the dressing.
  7. Fold in crumbled feta, shaved Parmesan, fresh basil, and toasted pine nuts before serving.