Orzo with Roasted Vegetables - from Barefoot Contessa Parties
INGREDIENTS (serves 6)
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
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2 garlic cloves, minced
1/3 cup cold pressed olive oil
1 ½ tsp salt
½ tsp freshly ground black pepper
1 cup orzo (usually found in the pasta section, it looks like rice)
DRESSING
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/3 cup cold pressed olive oil
1 tsp salt
½ tsp freshly ground black pepper
TO ASSEMBLE
4 scallions, minced (white and green parts – I use green onions)
¼ cup pignolis/pine nuts, toasted in the oven
¾ lb good feta, ½ inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and pepper on a large baking sheet. Roast for 40 min, 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. In a small bowl, combine the lemon juice, olive oil, salt and pepper, and pour on the pasta while still warm so it absorbs into the pasta.
When the vegetables are roasted add to the pasta, scraping all the liquid and seasonings from the baking sheet into the pasta bowl. Toss lightly and let cool to room temperature. When almost ready to serve, add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
This dish is even better made in advance; just add the pine nuts, feta and basil leaves at the last minute.
Bon Appétit!!!
Louise (Canada)
