Mediterranean Baked Orzo

 Source: Vegan Pantry cookbook

1 zucchini, halved & chopped

1 small eggplant, peeled & cubed

1/2 red onion, cut into thick slivers

1 pint grape tomatoes

olive oil to drizzle

1 tsp dried oregano

3.5 cups vegetable broth

10 oz. dried orzo

juice of 1 lemon

1/2 cup coarsely chopped basil leaves

1/2 cup vegan feta crumbles

1. Preheat oven to 400. Arrange the veggies in a large roasting pan and drizzle with olive oil. Roast in oven for 25 minutes.

2. Remove veggies from oven and stir in orzo and broth. Bake for 35 minutes or until orzo is tender. 

3. Remove from oven and let sit 5 minutes. Stir in lemon juice & basil; sprinkle with feta.