Recipe type: Main dish
Prep time: 10 mins
Total time: 40 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see recipenomad.com .

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ingredients

1/2 small pumpkin, sliced into 4 half circles

1 eggplant, cut in rounds

1 red onion, quarters

1 red bell pepper, quartered

250 ml (1 cup) orzo cooked

6 dl (1/4 cup) raisins

6 dl (1/4 cup) olives

3 dl (1/2 cup) feta cheese

6 dl (1/4 cup) olive oil

3 tablespoons balsamic vinegar

Salt and pepper

instructions

Preheat oven to 204C (400F).

Season vegetables with salt and pepper and a little bit of oil.

Roasted pumpkin for 10-15 minutes. It should be tender but not mushy.

Remove from oven and set aside. Roast red peppers, red onions and eggplant for 20 minutes.

Cut vegetables into bite size pieces.

In a large mixing bowl, stir together the cooled vegetables, orzo, raisins, olives and feta cheese.

Season with salt pepper, olive oil and balsamic vinegar.

Enjoy cold or at room temperature.

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