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SALADS AND SALAD
DRESSINGS:
Orzo with Roasted
Vegetables
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Orzo with
Roasted Vegetables |
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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 |
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Barefoot Contessa Parties! |
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CLICK HERE
to view discussion about this recipe on
The Recipe Girl blog.
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"Another great
Ina Garten recipe! This was even better the following day."
-San Diego, CA
****Restaurant
Quality!- would
make it again.
****Restaurant
Quality!- would
make it again.
"Yum yum extra yum!! I subbed
out the eggplant for zucchini and walnuts for the pine nuts, also very
good."
-Alberta, Canada
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