Orzo with Roasted Vegetables

Makes 8 servings

Mary Beth Atwell

Great with grilled meats or seafood.

ingredients

1 small eggplant, peeled and 3/4-inch diced OR 2 small zucchinis, 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
3/4 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
1/2 lb. orzo pasta
Dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon Dijon mustard
3/4 lb. feta cheese
15 fresh basil leaves, cut into julienne
1/4 cup pine nuts

1
Preheat oven to 425 degrees. Toss the eggplant (or zukes), peppers, onions and garlic with olive oil, salt and pepper on a large sheet pan. Roast for 30 minutes until browned, turning once with a spatula.
2
Meanwhile, cook the orzo in boiling salted water for 7 minutes, until tender. Drain and transfer to a large serving bowl.
3
Add roasted vegetables and dressing and mix well. Let cool to room temperature; then add the pine nuts, feta cheese and basil. Serve at room temperature.

Source: Mary Beth Atwell