Ingredients

The following ingredients have 11 Servings
  • 1/3 cup pine nuts
  • 1 pound zucchini (cut into 1/2-inch (12-mm) slices (2 to 3 medium))
  • 12 ounces red or yellow bell peppers (about 2) (seeded and cut into 1/2-inch (12-mm) wide strips)
  • 2 smallish red onions (each cut into 8 wedges)
  • 9 ounces cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons dried oregano
  • 6 garlic cloves (left whole with skin on and lightly squashed)
  • A few sprigs thyme
  • 1 pound uncooked orzo
  • 1/3 cup finely grated Parmesan
  • 1 cup basil leaves (roughly torn, plus a few extra to garnish)
  • Sea salt and freshly ground black pepper
  • Lemon wedge (optional)

Instruction

  • Preheat the oven to 350°F (180°C).
  • Roast the pine nuts on a rimmed baking sheet until lightly browned, 3 to 5 minutes. Dump the pine nuts on a plate and let cool.
  • In a large bowl, toss the vegetables and garlic with half the olive oil as well as the oregano and plenty of salt and pepper and spread them in a single layer in a roasting pan. (Don’t overcrowd the vegetables in the roasting pan. If necessary, use 2 pans). Toss the thyme on top.
  • Roast the vegetables until softened and just starting to brown, 25 to 30 minutes.
  • Meanwhile, cook the orzo according to the package instructions. Drain and toss with the remaining 1/4 cup olive oil in a large serving bowl.
  • Remove the vegetables from the oven, discard the garlic and thyme if desired, and toss with the drained orzo. Serve warm or let cool to room temperature.
  • Add the pine nuts, Parmesan, and basil to the orzo and season with salt and pepper. If desired, add a squeeze of lemon, if desired, and the extra basil leaves.