This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Recipe courtesy of Ina Garten
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Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

For the dressing:
To assemble:

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

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, feta, and basil. Check the seasonings, and serve at room temperature.

Pairs well with Chardonnay

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