3 years ago1,000+ Views
This is a dynamite recipe that is highly adaptable. I like to add in extra veggies like tomatoes, cauliflower, and kalamata olives. 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 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, toasted 3/4 pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into chiffonade Preheat the oven to 425 degrees. 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. 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. Recipe source:
Orzo, tomatoes, olives, and feta is one of the greatest combinations known to man. I love the Barefoot Contessa's recipes!! Thanks for sharing this.
3 years ago·Reply
Love Ina! This sounds like a perfect summer dinner.
3 years ago·Reply
I'll take orzo in any way shape or form!
3 years ago·Reply