A huge hit with my family. The pine nuts really make this dish. I would like to swap the eggplant for zucchini next time and see how it is.Ingredients:
1 small eggplant, peeled and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 tsp salt
1/2 tsp 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 olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
To assemble:
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 julienne
Directions:
- Preheat the oven to 425 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, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.
Inspiration: Barefoot Contessa Food Network
