Lemon Orzo With Roasted Vegetables
Ingredients:
1 zucchini, washed and cubed
1 red bell pepper, 1-inch (2.5cm) diced
1 yellow bell pepper, 1-inch (2.5cm) diced
1 red onion, peeled, 1-inch (2.5cm) diced
2 garlic cloves, minced
¼ cup (60mL) extra virgin oil
Freshly ground pepper and salt to taste
½ pound (250g) orzo
¼ cup (80mL) boiling water
6
Bigelow® I Love Lemon Herbal Tea Bags
¼ cup (60mL) vegetable oil
Zest from one lemon
Salt and pepper to taste
4 green onions, chopped
¼ cup (60mL) pine nuts, toasted
1 cup (250mL) feta cheese, cut into ½ diced
15 fresh basil leaves, julienned
Yield: Serves 6 - Prep Time: 20 minutes - Cook Time: 40
minutes.
Instructions:
Using a large baking pan, toss vegetables, garlic, salt and
pepper in olive oil. Roast 40 minutes at
375ºF(190ºC), until browned, turning once with a
spatula.
Meanwhile, cook the orzo in boiling salted water according to
package directions. Drain and transfer to large serving dish.
Add the roasted vegetables with juices to the orzo. Combine
well.
Make the dressing by pouring boiling water over the tea bags.
Let steep for 10 minutes and remove the tea bags. Combine
vegetable oil, lemon zest, salt and pepper, shake or whisk. Add to
the vegetables and orzo.
Garnish with green onions, pine nuts, feta cheese and basil.
Taste for seasoning and serve at room temperature.
Nutritional Information:
| Nutritional
Information Per Serving |
Percent of Daily
Value |
| Calories |
368 |
|
18% |
| Protein |
8 |
grams |
16% |
| Carbohydrate |
23 |
grams |
8% |
| Total Fat |
28 |
grams |
43% |
| Alcohol |
0 |
grams |
| Cholesterol |
22 |
milligrams |
7% |
| Saturated Fat |
7 |
grams |
33% |
| Monounsaturated Fat |
11 |
grams |
| Polyunsaturated Fat |
8 |
grams |
| Trans Fatty Acid |
0.03 |
grams |
| Total Dietary Fiber |
3 |
grams |
10% |
| Total Sugar |
5 |
grams |
| Percentage of Calories
|
| Protein |
9% |
| Carbohydrate |
24% |
| Total Fat |
67% |
| Alcohol |
0% |
| Vitamins & Mineral
|
| Sodium |
287 |
milligrams |
12% |
| Potassium |
349 |
milligrams |
10% |
| Vitamin A |
123 |
Retinol Equivalent |
20% |
| Vitamin C |
93 |
milligrams |
155% |
| Calcium |
155 |
milligrams |
16% |
| Iron |
2 |
milligrams |
10% |
| Vitamin D (ug) |
0.1 |
micrograms |
16% |
| Thiamin |
0.2 |
micrograms |
16% |
| Riboflavin |
0.4 |
milligrams |
21% |
| Niacin |
2 |
milligrams |
12% |
| Pyridoxine (Vitamin B6) |
0.3 |
milligrams |
17% |
| Folic Acid |
77 |
milligrams |
19% |
| Cobalamin (Vitamin B12) |
0.4 |
micrograms |
7% |
| Nutritional Recipe
Features |
| Sugar Free |
| Good Source of Potassium |
| Soy Free |