This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Orzo With Roasted Vegetables
- add review
- #37509
serves/makes:
ready in:
1-2 hrs
1-2 hrs
6 reviews
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 cloves garlic, minced
1/3 cup good olive oil
1 1/2 teaspoon 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
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 cheese, 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.
added by
TKateLou
nutrition data
584 calories, 40 grams fat, 43 grams carbohydrates, 16 grams protein per serving.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
July 31, 2013
This is an incredible recipe and very visually impressive. Even veggie haters will love it because the roasting process makes them sweeter and very tender.
July 26, 2012
Have made this recipe many times. Everyone loves it, and asks for the recipe. Can omit the pine nuts if too costly, and taste great. No one knows they are not in the salad.
February 18, 2008
That was expectantly good...I never much cared for eggplant and red/yellow pepper, but now I will eat it often. I made this sans the feta cheese as I do it vegan. Thanks, maybe I will post a picture of the dish sometime as it looks quite nice.
February 18, 2008
That was expectantly good...I never much cared for eggplant and red/yellow pepper, but now I will eat it often. I made this sans the feta cheese as I do it vegan. Thanks, maybe I will post a picture of the dish sometime as it looks quite nice.
May 3, 2006
This recipe is delicious!!!
March 21, 2006
unbelievably delicious! a friend made this once, and I got the recipe. my husband who cringes at the mere word "vegetable" loves this. Last time we made it, we got a rotisserie chicken and added it to it for a full meal. amazingly enough, it tastes even better as a leftover! try it, trust me!!!!!!!!!!!!