Orzo with Roasted Vegetables

Roasting brings out the sweetness of each of the vegetables, add the creamy feta and crunchy pine nuts... yum!  This dish can be made a day before serving.  

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Orzo with Roasted Vegetables

1 small eggplant, peeled and diced
1 red bell pepper, 1 inch diced

1 yellow bell pepper, 1 inch diced

1 red onion, peeled and diced

2 garlic cloves, minced

1/3 cup olive oil

1 1/2 teaspoons salt
1/2 pound orzo (or bow-tie) pasta

Dressing:
  1/3 cup freshly squeezed lemon juice (2 lemons)

  1/3 cup olive oil

  1 teaspoon salt

  1/2 teaspoon pepper

To assemble:

4 scallions, minced (both white and green parts)

1/4 cup pine nuts, toasted
3/4 pound feta cheese, crumbled
15 fresh basil leaves, cut into julienne

              

Preheat the oven to 425 degrees.  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.

This is before cooking... the veggies will turn a nice golden brown when roasted.

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, pine nuts, feta and basil.  Taste and adjust seasonings if needed.  Serve at room temperature or cold.