Ingredients:
- medium Zucchinis (Courgettes), diced
- large Red Bell Peppers, chopped
- large Red Onion, cut into wedges
- Tbsp Olive Oil (for roasting)
- tsp Dried Oregano
- /2 tsp Kosher Salt
- /4 tsp Black Pepper
- lb (450g) Orzo Pasta
- cup Kalamata Olives, pitted and halved
- oz (225g) Feta Cheese, crumbled
- /2 cup Toasted Pine Nuts
- cup Cherry or Grape Tomatoes, halved
- /2 cup finely chopped Fresh Parsley
- /2 cup Extra Virgin Olive Oil (for dressing)
- /4 cup Fresh Lemon Juice
- cloves Garlic, minced
- Tbsp Dijon Mustard
- tsp Honey or Maple Syrup (optional)
- tsp Dried Dill
- Salt and freshly ground Black Pepper to taste
Instructions:
- Preheat oven to 400°F (200°C). Toss zucchini, peppers, and onion with 3 Tbsp olive oil, oregano, salt, and pepper on a baking sheet. Roast for 25–30 minutes until tender and slightly caramelised. Set aside to cool slightly.
- Cook orzo according to package directions until al dente. Drain well and rinse briefly under cool water to stop cooking. Place in the large mixing bowl.
- While orzo cooks, whisk together all vinaigrette ingredients (olive oil, lemon juice, garlic, mustard, herbs, honey, S&P) until emulsified. Taste and adjust seasoning.
- Toast pine nuts in a dry skillet over medium-low heat until fragrant and lightly golden (about 3 minutes). Watch carefully.
- To the cooled orzo, add the cooled roasted vegetables, halved tomatoes, olives, and most of the fresh parsley.
- Pour about two-thirds of the vinaigrette over the mixture. Gently toss everything together until evenly coated. Add the crumbled feta and toasted nuts, tossing gently once more.
- Cover and refrigerate for at least 15 minutes to allow the flavours to meld. Stir again before serving and garnish with remaining parsley.