Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten

This is a great way to get your veggies in. The lemon dressing goes great with the orzo. The result is a colorful dish that's great for entertaining since you eat it at room temperature.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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 olive oil
• 1 1⁄2 teaspoons kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 lb orzo pasta or 1⁄2 lb  rice-shaped pasta

• For the dressing

• 1⁄3 cup fresh lemon juice (2 lemons)
• 1⁄3 cup olive oil
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper

• To assemble

• 4  scallions, minced (white and green parts)
• 1⁄4 cup pignolis, toasted (pine nuts)
• 3⁄4 lb  good feta, 1/2 inch diced (not crumbled)
• 15  fresh basil leaves, cut into julienne

Directions

1. Preheat the oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
3. Roast for 40 minutes, until browned, turning once with a spatula.
4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
5. Drain and transfer to a large serving bowl.
6. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
7. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
8. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
9. Check the seasonings, and serve at room temperature.