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Orzo with roasted vegetables Recipe

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This recipe for Orzo with roasted vegetables, by , is from The Whalen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Morris
Added: Sunday, April 27, 2008


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

Preheat oven to 425. 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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