Orzo with Roasted Vegetables

Makes 6 servings

All these vegetables ripen at the same time and they’re readily available, so you can make enough to feed a crowd. Add the dressing when the orzo is still warm so it absorbs into the pasta. 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.

ingredients

Salad:
1 small eggplant, peeled and 3/4 inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion, peeled and 1 inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1/2 tsp. kosher salt
1/2 tsp. finely ground black pepper
1/2 pound orzo
Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Toppings
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta, 1/2 inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade

directions

1
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion and garlic with olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with spatula.
2
Cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
3
Add the roasted vegetables to the pasta, scraping all the liquid and seasoning from the roasting pan into the pasta bowl.
4
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, pignolis, fetaand basil. Check the seasoning and serve at room temperature.

Source: Jacquelyn