Orzo and Roasted Vegetable Salad

Serves 10-12

Bethany Williams

supper salad for a summertime picnic with good friends

ingredients

4 medium eggplants, peeled and cut into chunks
4 red peppers, seeded and cut into chunks
4 yellow peppers, peeled and cut into chunks
4 cloves garlic, minced
1/3 - 1/2 cup extra-virgin olive oil
1 lb. orzo
2 bunches scallions, finely chopped
12 oz. feta cheese, crumbled
1/2 cup fresh mint, chopped
1/3 cup fresh lemon juice
2/3 cup pine nuts, toasted
Salt and pepper to taste

directions

1
Toss vegetables with olive oil, garlic and salt and pepper and spread on baking sheet. Place in 375°F oven for 45 minutes. Remove from oven and allow to cool.
2
Meanwhile, cook orzo. Drain and place in large bowl. Add roasted vegetables and mix well.
3
Toss orzo together with scallions, feta, mint, lemon juice and pine nuts.

notes

Make sure to scrape all the roasted vegetable bits and juices into the orzo mixture. Too good to wash down the drain!! Can substitute rice for the orzo. Can be made day before serving. Recipe from Jenny via Sandi Ulrich

Source: Jenny