Mediterranean Vegetable Orzo
Ingredients
- 1 tbsp vegetable or olive oil ⓘ
- 1 medium onion, chopped ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1 can (14 oz) diced tomatoes ⓘ
- 2 cups vegetable stock
- 1 1/4 cups orzo pasta ⓘ
- 1/2 cup roasted red peppers, chopped
- 1/2 cup jarred eggplant appetizer, chopped ⓘ
- 1/2 cup pitted Kalamata olives, halved lengthwise ⓘ
- 1/3 cup grated Parmesan cheese ⓘ
- 1 cup crumbled feta cheese
- 2 tbsp chopped fresh flat-leaf parsley ⓘ
- 2 tsp finely grated lemon peel ⓘ
Instructions
- Heat oil in a large saucepan on medium heat. Add onion; cook and stir for 5 mins, or until soft. Add garlic; cook and stir for 30 seconds. Add tomatoes and stock; bring to a boil on high heat
- Stir in orzo. Return to a boil. Reduce heat to low. Cook, partially covered, for 10-12 mins, or until orzo is tender. Remove from heat. Let stand for 5 mins.
- Add peppers, eggplant, olives and Parmesan cheese. Season with salt and black pepper. Sprinkle with feta, parsley and lemon peel. Serve at once.
Nutrition & Diet Analysis (per serving)
399
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).