Lemon Rice with Zucchini, Roasted Peppers and Feta Cheese

Description
Lemon Rice with Zucchini, Roasted Peppers and Feta Cheese from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 3 tablespoons olive oil
 * 1 onion, sliced
 * 3 garlic cloves, crushed
 * 1 small lemon, peeled and sliced
 * 1 cup long-grain rice
 * 2 cups low-sodium vegetable broth
 * 1 tablespoon chopped fresh rosemary
 * 1 large zucchini, sliced
 * 2 red bell peppers
 * 1 yellow bell pepper
 * 4 oz feta cheese

Directions

 * 1) In a medium saucepan, heat 2 tablespoons of the olive oil over medium-high heat.
 * 2) Add the onion and sauté for 3 minutes.
 * 3) Add the garlic and lemon and sauté for 2 minutes.
 * 4) Add the rice, vegetable stock, rosemary and bring to a boil then reduce heat to medium.
 * 5) Partially cover the saucepan and let simmer for 15–20 minutes until broth is completely absorbed and rice is just tender.
 * 6) Add more broth or water if mixture becomes too dry.
 * 7) Roast the peppers:
 * 8) * Cut peppers into quarters and remove stem, seeds, and membranes.
 * 9) * Line a baking sheet with foil.
 * 10) * Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
 * 11) * Bake in an oven at 425 °F for 20 minutes or until skin is blackened and blistered.
 * 12) * Remove peppers from oven and place in a paper bag.
 * 13) * Close bag and let cool for 10 minutes.
 * 14) * Remove and discard skins then slice each pepper.
 * 15) In a large frying pan, heat the remaining 1 tablespoon of the olive oil on medium-high heat, then add the zucchini and cook for about 5 minutes until the zucchini begins to soften then reduce heat to medium.
 * 16) Add the peppers, rice and feta cheese to the frying pan then gently fold ingredients together.
 * 17) Cook for an additional minute until heated through then serve.