ORZO WITH ROASTED VEGETABLES

By akselden

Ingredients

• FOR THE DRESSING:
• 1 small eggplant, peeled and 3/4 diced
• 1 red bell pepper, 1" diced
• 1 yellow bell pepper, 1" diced
• 1 red onion, peeled and 1" diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo
• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• To ASSEMBLE:
• 4 scallions, minced (white and green parts)
• 1/4 cup toasted pine nuts (pignolis)
• 3/4 pound good feta, 1/2" diced (not crumbled)
• 15 fresh basil leaves, cut into chiffonade

Preparation

Step 1

Preheat the oven to 425°.

Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and pepper on a large baking sheet.

Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7-9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine. the lemon juice, olive oil, salt and pepper, and pour on the pasta and vegetables. Let cool to room temperature. Add the scallions, pine nuts, feta and basil.

Check the seasonings and serve at room temperature.