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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Orzo with roasted vegetables Recipe

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This recipe for Orzo with roasted vegetables is from The Whalen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small eggplants, peeled and 3/4 inch diced
1 orange and 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 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 pound orzo

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

To assemble:
1/4 cup pine nuts, toasted
15 fresh basil leaves, cut into julienne
optional: 3/4 pound good feta 1/2 inch diced
Directions:
Directions:
Preheat oven to 425º. Toss the eggplant, bell peppers, onion, and garlic with the olive oil and S&P, in a large roasting pan. Roast 40 minutes, until browned. Meanwhile, cook the orzo according to the directions. 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, S&P and pour on the pasta and vegetables. Let cool to room temperature, then add the pine nuts, basil and feta.

 

 

 

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