Roasted Vegetables & Orzo Salad
By Ro Morse
PADUCAH, KY - Serves 4

1 green bell pepper, cut into 1/2-inch slices
1 red bell pepper, cut into 1/2-inch slices 
1 yellow bell pepper, cut into 1/2-inch slices
1 red onion, cut into 1/2-inch wedges
10 cherry tomatoes
3 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon dried Thyme
2 tablespoons olive oil
Ground black pepper
8 ounces orzo, cook according to package directions
1 tablespoon olive oil
1/4 cup prepared pesto (*recipe below) 
1 cup fresh cleaned baby spinach leaves
1/4 cup shredded Parmesan cheese

Preheat oven to 350 degrees. In a large bowl toss the peppers, onion, tomatoes, garlic and herbs with the oil. Add a bit of salt and pepper. Toss and spread out on a roasting pan. Roast the vegetables and herbs for about 25-30 minutes or until they soften and just start to brown. Cook orzo according to direction on package and drain. Whisk together the last tablespoon olive oil and pesto and stir into the cooked orzo. Place orzo in a large serving bowl with the roasted vegetables. Gently combine the orzo and vegetable mixture with spinach. Taste at this point-you may need to add a little more salt and/or pepper. Sprinkle Parmesan on top.

Serve warm or cold.

*Fresh Pesto
Makes 1 cup

4 cups fresh basil leaves (about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts (or walnuts)
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt

Combine basil leaves, olive oil, nuts and garlic in blender. Blend until paste forms, stopping often to push down basil. Add Parmesan and salt. Blend until smooth. Place pesto in a jar with a lid. You can make this a day ahead. Top with 1/2 inch olive oil and refrigerate.

This recipe is shared May 8-12, 2017
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market on Lone Oak Road in Paducah, KY.
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Published 06:15 AM, Monday May. 08, 2017
Updated 09:26 PM, Monday May. 08, 2017