Ingredients
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Orzo with Roasted Vegetables |
- 1 small eggplant, peeled and ¾ inch diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, peeled and diced
- 2 garlic cloves, minced (or 1 t if using pre-minced in a jar)
- 1/3 c olive oil
- 1 1/2 t kosher salt
- ½ t ground black pepper
- ½ lb orzo
- 4 green onions, minced (white and green parts)
- 4 ozs pignolis (aka, pine nuts), toasted
- 3-4 ozs. feta, crumbled
- basil leaves, cut into chiffonade (optional)
Dressing
- ¼ c lemon juice
- ¼ c olive oil
- 1 t kosher salt
- ½ t ground black pepper
Preheat the oven to 425. Cut up ingredients #1-4 into small, bite size pieces. Toss with items #5-8 and spread out on a baking sheet or glass pan. Roast for about 40 minutes and turn/stir halfway.
Cook the orzo as directed, 7-9 minutes. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta. Pour the dressing on the pasta and vegetable mixture. Let cool to room temperature and then add ingredients #10-13. Serve at room temperature.
Notes: most times I leave out the green onions. Always toast the pine nuts (in a sauté pan or in the oven under the broiler). I prefer the feta crumbled small because it’s such an overwhelming flavor that large chunks drowns out the flavor of the pasta and vegetables. Most time I leave out the basil leaves. Like the green onions, it’s a preferred taste (and my kids don’t prefer it).
Happy Birthday A&E!
Happy Birthday A&E!
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