|1||pound asparagus spears, trimmed|
|1||large red bell pepper, cut into 1-inch wedges|
|1||medium red onion, sliced into 1/2-inch wedges|
|1||tablespoon olive oil|
|2||garlic cloves, pressed|
|Salt and coarsely ground black pepper (optional)|
|3/4||cup uncooked orzo pasta|
|1||can (15 ounces) garbanzo beans, drained and rinsed|
|1||package (4 ounces) crumbled feta cheese|
|1/2||cup pitted whole kalamata olives|
|1/4||cup snipped fresh parsley|
|1/4||cup prepared Greek vinaigrette dressing|
|Romaine lettuce leaves (optional)|
Yield: 4 servings
Nutrients per serving: Calories 460, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 55 g, Protein 16 g, Sodium 980 mg, Fiber 8 g
Diabetic exchanges per serving: 3 starch, 1 medium-fat meat, 3 fat (3 carb)
Cook's Tips: Vegetables can be roasted up to 2 hours ahead. Let stand at room temperature until you're ready to use them.
Orzo is a tiny, rice-shaped pasta, which can be found in the pasta section of most grocery stores.
To trim asparagus, snap off and discard tough stem ends.
Italian dressing can be substituted for the Greek vinaigrette dressing, if desired.