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ORZO W/ ROASTED VEGETABLES
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1 small eggplant, peeled and ¾-inch diced
1 medium red bell pepper, 1-inch diced
1 medium yellow bell pepper, 1-inch diced
1 medium red onion, peeled and 1-inch diced
2 cloves garlic, minced
1/3 cup good olive oil
1½ tsp kosher salt
½ tsp freshly ground black pepper
½ lb orzo

FOR DRESSING:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper

TO ASSEMBLE:
4 whole scallions (white and green parts)
¼ cup pine nuts, toasted
¾ lb good feta, ½-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade

1. Preheat oven to 425°F.

2. Toss eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

4. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

5. 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, pine nuts, feta and basil. Check the seasonings and serve at room temperature.

Servings: 6

Cooking Tips
*Add the dressing when the orzo is still warm so it absorbs into the pasta.
**This dish is even better made in advance; just check the seasonings and add the pine nuts, feta and basil leaves at the last minute.

Recipe Source: Barefoot Contessa Parties!

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RATE THIS RECIPE[ratings]

“Another great Ina Garten recipe! This was even better the following day.”
-San Diego, CA

“Yum yum extra yum!! I subbed out the eggplant for zucchini and walnuts for the pine nuts, also very good.”
-Alberta, Canada