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Roasted Vegetable-Orzo w/Pine Nuts

1 med eggplant, peeled and 3/4-inch diced
2 red bell pepper, 3/4-inch diced
1 med zucchini, 1/2 inch dice
1 red onion, peeled and 1/2 inch diced
6 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

1 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:
1 cup coarsely chopped artichoke hearts in brine, well drained
3/4 cup coarsely chopped freshly dried (or 1 1/2 cups fresh, halved )cherry tomatoes
1/2 cup coarsely chopped Kalamata olives
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil or mint leaves, cut into julienne

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, zucchini, 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.

When vegetables are done, 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 and lightly mix. Let cool to room temperature, then gently add: dried tomatoes, scallions, pine nuts, feta, and fresh herb. Add more olive oil if necessary.

Good room temperature or baked till hot through.