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Part 1: Grill the peppers and onions
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- Slice the onions into 1/2 inch slices. Brush with olive oil.
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- Roast the whole red peppers and onion slices on the grill.
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- When peppers are done, put in a paper bag to cool.
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- When the onions are done (cooked and a little charred), put in a ceramic bowl and drizzle with basalmic vinegar. Cover the bowl tightly.
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Part 2: Cook the pasta and spinach
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- Wash and chop the spinach. Put in a large bowl with a tight lid. Use a plate to cover the bowl if it does not have a lid.
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- Cook the orzo.
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- Put the cooked and still hot orzo into the bowl with the spinach.
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- Drizzle some olive oil into the pasta and stir the pasta and spinach together.
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- Cover the bowl to let the hot pasta cook the spinach.
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Part 3: Cut the peppers and onions
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- Deseed and skin the peppers. Cut into 1 inch strips 1/4 inch wide.
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- Cut the onions into 1 inch pieces.
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- Toast the pine nuts
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- Crumble the feta.
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Part 4: Assembly
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- Add the peppers, onions, pine nuts, and feta to the orzo and spinach.
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- Add 1/4 c. olive oil and 1/4 c. basalmic vinegar (or to taste) and mix together.
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- Adjust the oil and vinegar. Add salt, if necessary.
