Rocky Mountain Orzo with Roasted Vegetables
Ingredients
Orzo
- 1/3 cup EVOO of choice
- 1 small eggplant peeled and diced to 3/4-inch
- 1 Red bell pepper dice into 1/2-inch
- 1 Yellow Bell Pepper dice to 1/2-in
- 1 red onion peeled and dice in 1/2-inch
- 2 garlic cloves minced
- 1 tsp kosher salt
- 1/2 lb Orzo
Dressing
- 1/3 cup EVOO of choice
- 1/3 cup Lemon Juice freshly squeezed (about 2 lemons)
- 1/2 tsp fresh ground black pepper
- 1 tsp kosher salt
Topping
- 3 scallions diced
- 1/4 cup toasted pine nuts
- 3/4 lbs Block feta dice to 1/2 inch
- 13 Fresh Basil leaves cut into ribbons
Servings:
Units:
Instructions
- Preheat the oven to 425ยบ. On a large baking sheet toss the peppers, eggplant, and red onion with the minced garlic and olive oil. Sprinkle salt and pepper and put in oven and roast for 20 minutes; pull the baking sheet out and toss all vegetables once and return the vegetables to the oven and continue roasting for another 15-20 minutes until browned.
- Meanwhile, cook the orzo in boiling salted water for approximately 7 to 9 minutes. Drain the orzo and pour to a large serving bowl. Scrape the vegetables and dripping into the orzo.
- For the dressing, combine lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature.
- Add the diced scallions pine nuts, feta, toss and sprinkle basil ribbons on top of mixture and serve.
Recipe Notes
The following products are available at The Olive Twist, Inc. andย on-lineย stores.
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