1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled & 1-inch diced
3 garlic cloves, minced
1/3 cup good olive oil
1-1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 lb 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
4 scallions, sliced thin (white & green parts)
1/4 cup pine nuts, toasted (optional)
3/4 lb. good feta, 1/2-inch diced (optional)
15 fresh basil leaves, cut into thin strips (optional)
Preheat oven to 425 degrees F. Toss the eggplant, bell peppers, onion & garlic with the olive oil, salt & pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain & transfer to a large serving bowl. 3. Add roasted vegetables to the orzo, scraping all the liquid & seasonings from roasting pan into the pasta bowl.
For the dressing, combine lemon juice, olive oil, salt & pepper & pour on orzo & vegetables. Cool to room temperature. Add the scallions, pignolis, feta & basil. Check the seasonings; serve at room temperature. Makes 6 servings.
{My Thoughts}
Instead of using plain feta & adding fresh basil, I just bought the feta already with basil & tomato. While it was wonderful, we plan to enjoy it next time without the cheese for an even healthier dish. I also feel the same way about the pine nuts. While they're delicious, I think it's optional. The dish would be even healthier without them. I also reduced the amount of olive oil to 1/4 cup on both the veggies & the dressing.
It was nice to make this ahead of time & leave it be at room temp. Of course, if you add the cheese make it the last thing you do.
