Orzo and Roasted Vegetable Salad
Liz
ingredients
- 2 medium eggplants, peeled and cut into 1/2 inch chunks
- 2 red peppers, stemmed, seeded, cut in 1/2 inch dice
- 2 yellow peppers, stemmed, seeded, cut in 1/2 inch dice
- 2 cloves garlic, minced
- 1-cup olive oil
- salt and pepper to taste
- 1 pound orzo, cooked and drained
- 1 bunch scallions, minced
- 12 ounces feta cheese, crumbled
- 1/2 cup fresh mint leaves, minced
- 1/2 cup pine nuts, lightly toasted
- 1/3 cup fresh lemon juice
directions
- 1
Preheat oven to 375 degrees.
- 2
Toss eggplant, peppers, and garlic together in a roasting pan. Drizzle with 1/2 cup of olive oil. Season with salt and pepper. Roast in over, stirring occasionally, until soft and lightly blistered, about 45 minutes.
- 3
In a large mixing bowl, combine the cooked orzo with the roasted vegetables. Stir in the scallions, feta, mint, and pine nuts. Drizzle with lemon juice and enough of the remaining oil to moisten.
- 4
Taste and adjust the seasonings. Serve slightly warm or at room temperature.
- 5
Makes 8-10 servings.
Source: Kathy O'Brien
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews