Orzo With Roasted Vegetables (barefoot Contessa) Ina Garten

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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 olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 lb orzo pasta
• 1/3 cup fresh lemon juice (2 lemons)
• 1/3 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 scallions, minced ( and green parts)
• 1/4 cup pignolis, toasted (pine nuts)
• 3/4 lb good feta, 1/2 inch diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Recipe

• 1 preheat the oven to 425 degrees f.
• 2 toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
• 3 roast for 40 minutes, until browned, turning once with a spatula.
• 4 meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
• 5 drain and transfer to a large serving bowl.
• 6 add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• 7 for the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
• 8 let cool to room temperature, then add the scallions, pignolis, feta, and basil.
• 9 check the seasonings, and serve at room temperature.