Ingredients

• ⅓ cup dried whole-wheat orzo pasta

• 1 medium eggplant, ends trimmed, cut into 1-inch-thick slices

• 1 large red sweet pepper, stemmed, quartered, and seeded

• 2 tablespoons olive oil

• 1 ½ teaspoons finely shredded lemon peel

• 2 tablespoons lemon juice

• 1 clove garlic, minced

• 4 tablespoons snipped fresh oregano

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• ½ cup Panko breadcrumbs

• 3 (5 ounce) cans very low sodium tuna (water pack), undrained, large pieces broken up

• 1 9-ounce package frozen artichoke hearts, thawed and quartered if needed

• ½ cup ripe olives, halved

• ¼ cup crumbled feta cheese (1 ounce)

• 1 lemon, cut into 6 wedges