Posted on: 12 Aug 2022
Total: 40m | Prep: 15m | Serves: 6
Nutritional Information: 334 calories, 18g fat, 213g sodium, 35g carbohydrates, 2.7g fiber, 9g protein, 107mg calcium
This dish is hearty enough to be eaten as a meal if you double the serving, but it’s nice as a side dish too. The combination of vegetables, orzo, feta, with the crunch of pine nuts, give it an irresistible flavor.
1 small eggplant (or squash), 1-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1 teaspoon salt-free seasoning blend
2 teaspoon olive oil
½ pound orzo or rice-shaped pasta
For the dressing:
1/ 3 cup freshly squeezed lemon juice (1-2 lemons)
1/ 3 cup olive oil
½ teaspoon freshly ground black pepper
For the topping:
4 scallions, minced (white and green parts)
¼ cup pignolis (pine nuts), toasted
¾ cup feta, crumbled (choose a lower-salt option)
Preheat the oven to 425 degrees.
1. Toss the eggplant (or squash), bell peppers, onion and garlic with the olive oil, on a large sheet pan. Roast for 30 minutes, until browned, turning once with a spatula.
2. Meanwhile, cook the orzo in boiling water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
3. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
4. Mix dressing together and toss into the pasta and vegetable mixture.
5. Serve, topped with scallions, pine nuts and feta.
For more great recipes, check out our Living Healthy: Fight Kidney Stones with Food Cookbook.
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