Orzo with Roasted Veggies

By Bostoncook

Barefoot Contessa

Ingredients

• For the 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 olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo
• 1/3 cup lemon juice
• 1/3 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 scallions, minced (white and green parts)
• 1/4 cup pine nuts, toasted
• 3/4 pound feta cheese, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 425 degrees F.

2. 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.

3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

4. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

5. 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.

I made few changes with the veggies (zucchini instead of eggplant and added mushrooms). Just the pasta, dressing and veggies alone is pretty good (totally cut back on the oil, there was so much from the veggies, more than a couple tbls was too much for the dressing), the addition of green onion and feta (and I threw in some roasted chicken too) was outstanding.