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Ingredients
| eggplants: 1 |
| red bell pepper: 1 pepper |
| yellow bell pepper: 1 pepper |
| onions - red: 1 onion |
| garlic: 2 cloves |
| olive oil: 1/3 cup |
| Kosher salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| pasta (orzo): 0.5 lb |
| lemon juice: 1/3 cup |
| olive oil: 1/3 cup |
| Kosher salt: 1 tsp |
| black pepper: 1/2 tsp |
| green onions - spring or scallion: 4 whole onions |
Orzo with roasted vegetables
Credit: www.bhg.com
User rating:
-
Prep Time
60 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. Preheat oven to 425 degrees F. 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.
2. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
3. Add roasted vegetables to the orzo, scraping all the liquid and seasonings from roasting pan into the pasta bowl.
4. For the dressing, combine lemon juice, olive oil, salt, and pepper and pour on orzo and vegetables. Cool to room temperature. Add the scallions, pignolis, feta, and basil. Check the seasonings; serve at room temperature. Makes 6 servings.