Mediterranean Vegetable Orzo

• 1 tbsp vegetable or olive oil
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable stock
• 1 1/4 cups orzo pasta
• 1/2 cup roasted red peppers, chopped
• 1/2 cup jarred eggplant appetizer, chopped
• 1/2 cup pitted Kalamata olives, halved lengthwise
• 1/3 cup grated Parmesan cheese
• 1 cup crumbled feta cheese
• 2 tbsp chopped fresh flat-leaf parsley
• 2 tsp finely grated lemon peel

1. Heat oil in a large saucepan on medium heat. Add onion; cook and stir for 5 mins, or until soft. Add garlic; cook and stir for 30 seconds. Add tomatoes and stock; bring to a boil on high heat
2. Stir in orzo. Return to a boil. Reduce heat to low. Cook, partially covered, for 10-12 mins, or until orzo is tender. Remove from heat. Let stand for 5 mins.
3. Add peppers, eggplant, olives and Parmesan cheese. Season with salt and black pepper. Sprinkle with feta, parsley and lemon peel. Serve at once.

vegetable, onion, clove garlic, tomatoes, vegetable stock, orzo pasta, red peppers, eggplant appetizer, olives, parmesan cheese, feta cheese, parsley, lemon peel

Taken from recipes-plus.com/api/v2.0/recipes/23552 (may not work)