Orzo With Roasted Vegetables

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Orzo With Roasted Vegetables

 

1 small eggplant, peeled, 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

 

Dressing:

1/3 cup freshly squeezed lemon juice

1/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

 

Garnish:

4 scallions, white and green parts, minced

1/4 cup pignolis, toasted

3/4 pound good feta, diced 1/2 " not crumbled

15 fresh basil leaves, cut into julienne

 

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.

Yields 6 servings.