Directions:
- Preheat broiler. Quarter peppers lengthwise; remove cores. Rub with 1 tsp. olive oil; place on baking sheet, cut side down. Broil until blistered, about 5 minutes. Let cool and remove peels. Cut into strips.
- Preheat oven to 400ºF. In a roasting pan, toss onion and zucchini with 2 Tbsp. olive oil, salt and pepper. Roast, stirring often, until tender 45 minutes.
- Bring a pot of salted water to a boil. Cook orzo until al dente, about 11 minutes. Drain, rinse and drain again. Pour into a bowl.
- Whisk lemon juice, herbs and remaining olive oil. Season with salt and pepper. Pour over orzo and toss. Add olives and vegetables. Crumble and add cheese before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2356.57 Kcal (9866 kJ) | ||
| Calories from fat | 1814.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 201.63g | 310% | |
|---|---|---|---|
| Cholesterol | 141.75mg | 47% | |
| Sodium | 4405.75mg | 184% | |
| Potassium | 1162.78mg | 25% | |
| Total Carbs | 94.14g | 31% | |
| Sugars | 28.49g | 114% | |
| Dietary Fiber | 18.92g | 76% | |
| Protein | 53.53g | 107% | |
| Vitamin C | 289.9mg | 483% | |
| Vitamin A | 6.7mg | 222% | |
| Iron | 192.6mg | 1070% | |
| Calcium | 1227.6mg | 123% | |
| Amount Per 100 g | |||
| Calories | 166.94 Kcal (699 kJ) | ||
| Calories from fat | 128.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.28g | 310% | |
|---|---|---|---|
| Cholesterol | 10.04mg | 47% | |
| Sodium | 312.1mg | 184% | |
| Potassium | 82.37mg | 25% | |
| Total Carbs | 6.67g | 31% | |
| Sugars | 2.02g | 114% | |
| Dietary Fiber | 1.34g | 76% | |
| Protein | 3.79g | 107% | |
| Vitamin C | 20.5mg | 483% | |
| Vitamin A | 0.5mg | 222% | |
| Iron | 13.6mg | 1070% | |
| Calcium | 87mg | 123% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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