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Even better the next
day...
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1 small |
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eggplant,
peeled and ¾-inch diced |
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1 medium |
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red bell
pepper, 1-inch diced |
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1 medium |
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yellow bell
pepper, 1-inch diced |
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1 medium |
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red onion,
peeled and 1-inch diced |
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2 cloves |
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garlic,
minced |
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1/3 cup |
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good olive
oil |
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1½ tsp |
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kosher salt |
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½ tsp |
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freshly
ground black pepper |
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½ lb |
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orzo
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FOR
DRESSING: |
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1/3 cup |
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freshly
squeezed lemon juice (2 lemons) |
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1/3 cup |
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good olive
oil |
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1 tsp |
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kosher salt |
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½ tsp |
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freshly
ground black pepper
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TO
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ASSEMBLE: |
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4 whole |
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scallions
(white and green parts) |
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¼ cup |
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pine nuts,
toasted |
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¾ lb |
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good feta,
½-inch diced (not crumbled) |
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15 fresh |
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basil
leaves, cut into chiffonade |
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1 |
Preheat oven to
425°F. |
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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. |
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3 |
Meanwhile, cook the
orzo in boiling salted water for 7 to 9 minutes, until
tender. Drain and transfer to a large serving bowl. |
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4 |
Add the roasted
vegetables to the pasta, scraping all the liquid and
seasonings from the roasting pan into the pasta bowl. |
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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. |
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Servings: 6 |
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Cooking Tips |
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*Add the dressing when the
orzo is still warm so it absorbs into the pasta. |
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**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. |
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Recipe Source |
| Barefoot
Contessa Parties! |
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