Orzo with Roasted Vegetables

Cooking Time: 50    Servings: 4

Products needed:

Sicilian Lemon Balsamic Vinegar

Ingredients:

  • 2 small eggplant, peeled and 3/4-inch diced
  • 2 red bell pepper, 1-inch diced
  • 2 yellow bell pepper, 1-inch diced
  • 2 red onion, peeled and 1-inch diced
  • 4 garlic cloves, minced
  • ¼ cup Olive Scene Bold Intensity Extra Virgin Olive Oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 lb orzo or rice-shaped pasta

For the dressing:

  • ¼ cup Olive Scene Sicilian Lemon Balsamic Vinegar
  • ½ cup Olive Scene Bold Intensity Extra Virgin Olive Oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

To assemble:

  • 4 scallions, minced (white and green parts)
  • ¼ cup pine nuts, toasted
  • ¾ lb good feta, 1/2-inch diced (not crumbled)
  • 15 fresh basil leaves, cut into julienne

Directions:

  1. Preheat the oven to 425°.
  2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
  3. Roast for 40 minutes, until browned, turning once with a spatula.
  4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
  5. Drain and transfer to a large serving bowl.
  6. Add the roasted vegetables to the pasta.
  7. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables, to taste.
  8. Let cool slightly.
  9. Add the scallions, pine nuts, feta, and basil, and toss to separate pasta.
  10. Check the seasonings, and serve warm or at room temperature.
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