J.E.M. Apparel Giveaway winner and Roasted vegetables with orzo for dinner {recipe}

Congratulations my dear!  Please e-mail me within 3 days at cncliving {@}gmail.com with the item you’d like, size, and mailing address.
Now onto a staple dish in our house – roasted vegetables and orzo.  This lovely vegetarian meal is fresh, flavorful, and addictive.  I love to roast vegetables year round (it’s easy and hands free so why not?!) and toss it into pasta or frittatas.  I especially like this dish because the lemon and pine nuts really add an extra dimension to the dish; feta can also add a nice richness though it’s still a tasty vegan dish without it.  The mix of vegetables is also flexible and fun – use a mix that works for you.  
My husband loves the smaller shape and taste of orzo, so much so that every time we go back to the US, I buy a few boxes to bring back (I don’t know why they don’t sell this shape here.)

Orzo with roasted vegetables

• 1 small zucchini, sliced or diced*
• 2 bell peppers (red or yellow), sliced or diced*
• 1 red onion, peeled and sliced or diced*
• 1-2 tomatoes (depending on size), diced
• 4 garlic cloves, minced
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 to 1/2 pound orzo or rice-shaped pasta (I usually go with less pasta)

Dressing ingredients

Topping

• 1/4 cup pignolis (pine nuts), toasted
• 3/4 pound good feta, 1/2-inch diced (optional)
• 15 fresh basil leaves, cut into julienne (optional)