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Orzo With Roasted Vegetables

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Ingredients

  • DRESSING:
  • 1 small eggplant peeled, and diced 3/4"
  • 1 red bell pepper diced 1"
  • 1 yellow bell pepper diced 1"
  • 1 red onion peeled, and diced 1"
  • 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 or rice-shaped pasta
  • 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
  • ASSEMBLY:
  • 4 scallions (white and green parts) minced
  • 1/4 cup pignolis (pine nuts) toasted
  • 3/4 pound good feta diced 1/2" (not crumbled)
  • 15 fresh basil leaves cut into julienne

Details

Servings 6

Preparation

Step 1

Preheat the oven to 425 degrees.

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

Meanwhile, cook the orzo in boiling salted water for 7 to 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, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

This recipe yields 6 servings.

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