Oh yeah. This was a good one all right.
Slow roasted eggplant, peppers and onions turned into tender, caramelized morsels. I could have eaten this right off that pan.
The veggies were added to cooked orzo and tossed with a lemony dressing. Add scallions, toasted pine nuts, fresh basil and CHUNKS of feta (not crumbled) and you’ve got yourself a side salad. It was served at room temperature, but it was just as good chilled the following day.
YUM. Even the boy ate it. Ina scores again!
This recipe can be found here: Orzo with Roasted Vegetables