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Recipe of The Month September
My Mom's Orzo & Roasted Vegetable Salad
1 eachEggplant, peel & 1" dice
2 eachBell or Favorite Peppers
1 eachOnion, medium dice
1 eachZuchini or Summer Squash
1/3 CupOlive Oil
1 1/2 tspKosher Salt
1/2 tspCracked Black Pepper
1/2 lb.Orzo
2 eachFresh squeezed Lemons
1 tspKosher Salt
1/2 tspCracked Black Pepper
2 eachGarlic Cloves, minced
1/2 CupToasted Pinenuts
3/4 lb.Feta, diced, not crumble
1/4 CupFresh Herbs (Basil, Oregano, Parsley, etc.)
Method:

Season vegetables lightly with olive oil, salt 
& fresh cracked black pepper. Vegetables may be 
roasted in a 425 degree oven until crisp tender. 
Or sliced into planks before marinating, and grilled. Cut into 1" cubes before assembling salad.

Cook orzo in boiling salted water for approx. 7-9 minutes or until tender. Drain and transfer to a large serving bowl. Add the vegetable mixture utilizing all the cooked vegetable liquid.

Season with fresh squeezed lemon juice and olive 
oil as needed. Allow to cool to room temperature. 
Check seasoning and finish with fresh chopped herbs, pinenuts and feta.

I love this recipe because it is delicious! It's 
easy & it's so simple to modify according to what's 
in the garden. Make some hummus and serve with pita, it's a great summertime dinner or luncheon.

Thanks Mom!