Orzo with Roasted Vegetables

“This salad is great when you have a bunch of veggies and want to use them all at once,” said Lehman. “It’s a hearty salad with a lot of natural flavor from the combination of fresh ingredients.”

Ingredients:

1 small eggplant, peeled and diced into ¾-inch pieces
1 red bell pepper, diced into 1-inch pieces
1 yellow bell pepper, diced into 1-inch pieces
1 red onion, peeled, diced into 1-inch pieces
2 garlic cloves, minced
1/3 cup olive oil
1 ½ tsp. kosher salt
1/2 tsp. pepper
1/2 pound orzo or rice-shaped pasta
Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. pepper

To assemble after:

4 scallions, minced (white and green)
1/4 cup pine nuts, toasted
3/4 pound feta cheese, diced into ½-inch pieces, not crumbled
15 fresh basil leaves, julienne (cut into strips)

Instructions:

Preheat oven to 425 degrees. Toss veggies and garlic with olive oil, salt, pepper on large sheet pan. Roast for 40 minutes, turning once.  Meanwhile, cook pasta in boiling salted water for 7-9 minutes. Drain and transfer to large serving bowl. Add veggies. Make dressing and add to pasta. Let cool to room temperature.  Add scallions, nuts, feta and basil. Serve at room temperature.

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