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Orzo with Roasted Vegetables

Orzo with Roasted Vegetables
PREP TIME
20 min
COOK TIME
40 min
YIELDS
6 servings

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved.

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Ingredients

Orzo and Roasted Vegetables

1
small eggplant, peeled and ¾-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
cloves garlic, minced
cup good olive oil
1 ½
tsp kosher salt
½
tsp freshly ground black pepper
½
lb(s) orzo or rice-shaped pasta

Dressing

cup freshly squeezed lemon juice (2 lemons)
cup good olive oil
1
tsp kosher salt
½
tsp freshly ground black pepper

Assembly

4
scallions, minced (white and green parts)
¼
cup pignolis (pine nuts), toasted
¾
lb(s) good feta, ½-inch diced (not crumbled)
15
leaves fresh basil, cut into julienne
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Directions

Step 1

Preheat the oven to 425ºF.

Step 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.

Step 3

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.

Step 4

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.

Step 5

Let vegetables and orzo cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

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My rating for Orzo with Roasted Vegetables
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