orzo with roasted vegetables |
| Name: |
diane medellin |
| Base: |
fort sam |
| Recipe: |
1 small eggplant , peeled and 3/4 -inch diced
l red bell pepper, 1 inch-diced
1 yellow bell pepper l-inch diced
1 red onion, peeled and l-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 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 (2 lemons)
1/3 cup good olive oil
l teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions, minced (white and green parts
1/4 cup pignolis toasted
3/4 fresh basil leaves, cut into julienne
Preheat the oven to 425 degrees F.
Toss the eggplant bell pepers, onion and garlic with the olive oil, salt and pepper on a large sheet pan. Roast for 40 minutes until browned , turning once wi th a spatula.
Meanwhile cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and trasfer 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. |
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