ORZO WITH ROASTED VEGETABLES (Ina Garten)

By jarren

Ingredients

• Salad:
• 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
• 1 garlic clove, minced
• 1/3 cup extra virgin olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 lb orzo
• Dressing:
• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup extra virgin olive oil
• 1/2 tsp freshly ground black pepper
• To assemble:
• 4 green onions, white and green parts
• 1/4 cup pine nuts, toasted
• 3/4 lb good feta, 1/2" diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Details

Servings 6
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 425F.

Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt an 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 green onions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.