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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees. | 2. 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. | 3. Roast vegetables for approximately 20 to 25 minutes, or until tender. | 4. 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). | 5. When vegetables are roasted, remove garlic cloves and set aside. | 6. Drain orzo and cool down slightly under running water. Put orzo in large bowl and add roasted vegetables. | 7. 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. | 8. 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. | 9. Serve warm or cold. (I prefer warm!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1			-	-	-	-
zucchini	1		chopped	33.32	6.0956	2.3716	0.6272
portabella mushroom	10	ounces	chopped	62.3689	10.9713	5.9817	0.9922
bell pepper	2		chopped	-	-	-	-
spanish onion	1		chopped	-	-	-	-
garlic clove	4			-	-	-	-
feta cheese	8	ounces	diced	598.752	9.2761	32.2283	48.263000000000005
parsley	1/4	cup		5.4	0.9495	0.4455	0.1185
extra virgin olive oil	1/2	cup		-	-	-	-
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
kosher salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.