Orzo with Roasted Vegetables

By commercecook

Ingredients

• For Dressing:
• 1 small eggplant, peeled and 3/4 inch diced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon 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 pine nuts, toasted
• Fresh basil leaves (about 15)

Preparation

Step 1

Preheat the oven to 425 degrees.

Toss the eggplant, peppers, onion and garlic with the olive oil, salt and pepper ona large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling 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 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, then add the scallions, pine nuts, and basil. Check seasonings and serve a room temperature.