A bit of a pain to make, but Karl and I love this recipe. It's really fresh tasting and makes our house smell really good when all the veggies are roasting in the oven.
Orzo with Roasted Vegetables
serves 6
recipe found online (Better Homes and Garden)
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
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
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into thin strips
(I also add chicken for more protein. A rotisserie works great!)
Directions
1. Preheat oven to 425 degrees F. 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.
2. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
3. Add roasted vegetables to the orzo, scraping all the liquid and seasonings from roasting pan into the pasta bowl. I add chicken at this time too.
4. For the dressing, combine lemon juice, olive oil, salt, and pepper and pour on orzo and vegetables. Cool to room temperature. Add the scallions, pignolis, feta, and basil. Check the seasonings; serve at room temperature. Makes 6 servings.
Karl's reaction: "Ohhh babe, I love this recipe. I always forget how good this tastes. Yummy goodness in my tum."
My take: I really do love this. It's a pain in the butt to make, but the outcome is worth it.
Orzo with Roasted Vegetables
serves 6
recipe found online (Better Homes and Garden)
 |
| Love this stuff. Who would've thought eggplant could taste so good? |
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
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
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into thin strips
(I also add chicken for more protein. A rotisserie works great!)
Directions
1. Preheat oven to 425 degrees F. 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.
2. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
3. Add roasted vegetables to the orzo, scraping all the liquid and seasonings from roasting pan into the pasta bowl. I add chicken at this time too.
4. For the dressing, combine lemon juice, olive oil, salt, and pepper and pour on orzo and vegetables. Cool to room temperature. Add the scallions, pignolis, feta, and basil. Check the seasonings; serve at room temperature. Makes 6 servings.
Karl's reaction: "Ohhh babe, I love this recipe. I always forget how good this tastes. Yummy goodness in my tum."
My take: I really do love this. It's a pain in the butt to make, but the outcome is worth it.
