Roasted Vegetables With Orzo & Feta | Boys Who Can Cook
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Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 4 cups assorted chopped vegetables (zucchini, cherry tomatoes, and/or bell peppers)
- Sea salt
- Freshly ground black pepper
- 2 cups gluten-free orzo (or sub pasta)
- Zest and juice of 1 lemon
- 1 cup roughly chopped fresh basil leaves
- 8 ounces crumbled feta cheese
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