Orzo with Roasted Vegetables

This is a nice recipe for the summer. Works really well for picnics and BBQs...the only thing is that it makes a boatload of dressing and I find the full amount really overpowers a 1/2 pound of orzo. I make a full pound of orzo, and up the veggies a bit, adding a few zucchini to the roasted veggies and use a larger or two small eggplant instead of one small one. Then I add the dressing sparingly, until I feel it is just right. You do it to your taste. Usually the full recipe is just right for a pound of pasta. I also add about 1/2 pound of feta for the full pound of orzo...that seems to be quite enough. I really like French Feta in this one, or Greek...I try to stay away from American Domestic Feta, especially in this dish.

We really like this with some grilled lamb...or grilled shrimp...or just by itself!

Orzo with Roasted Vegetables
Ina Garten/Parties

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 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons 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 (2 lemons)
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, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne


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.