What a great way to enjoy a cup of tea! This delicious lemony orzo dish combines the unique flavor of Bigelow Tea's "I Love Lemon" herbal tea, with the rich flavor of roasted vegetables for a taste you'll love.
Ingredients:
1 zucchini, washed and cubed
1 red bell pepper, 1-inch (2.5cm) diced
1 yellow bell pepper, 1-inch (2.5cm) diced
1 red onion, peeled, 1-inch (2.5cm) diced
2 garlic cloves, minced
¼ + ¼ cup [easyazon_link keywords="extra virgin olive oil" locale="US" nw="y" tag="natursavvy-20"]extra virgin olive oil[/easyazon_link]
Freshly ground pepper and salt to taste
½ pound [easyazon_link keywords="orzo" locale="US" nw="y" tag="natursavvy-20"]orzo[/easyazon_link]
¼ cup boiling water
6 [easyazon_link keywords="Bigelow" locale="US" nw="y" tag="natursavvy-20"]Bigelow[/easyazon_link]® I Love Lemon Herbal Tea Bags
Zest from one lemon
Salt and pepper to taste
4 green onions, chopped
¼ cup pine nuts, toasted
1 cup organic feta cheese, cut into ½ diced
15 fresh basil leaves, julienned
Read more about the health benefits of tea
Directions:
Using a large baking pan, toss vegetables, garlic, salt, and pepper in olive oil. Roast 40 minutes at 375 F, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water according to package directions. Drain and transfer to large serving dish. Add the roasted vegetables with juices to the orzo. Combine well. Make the dressing by pouring boiling water over the tea bags. Let steep for 10 minutes and remove the tea bags. Combine oil, lemon zest, salt, and pepper, shake or whisk. Add to the vegetables and orzo. Garnish with green onions, pine nuts, feta cheese, and basil. Taste for seasoning and serve at room temperature.
Recipe courtesy of BigelowTea.com.
