For the dressing-
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Preheat the oven to 425 degrees. Toss the
eggplant, bell peppers, onion, and garlic with
the olive oil, salt, and pepper on a large
baking sheet. 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 seasoning 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.
Originally Submitted
11/4/2019
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