4 Videos | Photo: Orzo with Roasted Vegetables Recipe
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Ingredients
- 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 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound orzo or rice-shaped pasta
For the dressing:
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
To assemble:
- 4 scallions, minced (white and green parts)
- 1/4 cup pignolis (pine nuts), toasted
- 3/4 pound good feta, 1/2-inch diced (not crumbled)
- 15 fresh basil leaves, cut into julienne
Directions
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.
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By margaretse_4031856
concord, CA
on May 12, 2013
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Wow! This is really good and easy to make. I'm definitely saving this in my recipe box.
By M.L
Chicago, 52
on February 24, 2013
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Excellent! I had to substitute a shallot for the red onion and I added in zucchini but, other than that, I followed the recipe exactly and thought this was divine. I was skeptical when I added in the lemon/oil dressing because I thought it was too strong, but after letting it cool to room temperature and adding the final ingredients- it was perfect and the lemon flavor seemed to mellow out. My fiance said this was one of the best things I've ever made and is already requesting it again. Some reviewers said they used goat cheese, but I thought the feta was wonderful. I left out the pine nuts and I didn't miss them. Definitely make this!
By chill213
San Diego, CA
on February 17, 2013
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A wonderful recipe. Super easy, delicious fresh ingredients, and easy to modify based on what you have in the kitchen. I often add yellow squash or zucchini. Easy to double for bigger gatherings. Could also easily add other spices to change up the flavors or add a kick.
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