Orzo Salad with Roasted Vegetables
- 1 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
- 3 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
- 32 oz. Chicken Broth
- For the Dressing:
- 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
- Finishing touches:
- 4 green onions, minced (white and green parts)
- 1/4 cup pine nuts, toasted
- 3/4 pound good feta, 1/2-inch diced (not crumbled)
- 15 fresh basil leaves, cut into chiffonade
Preheat the oven to 425 degrees. combine the chopped eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet or jelly roll pan. Roast for 40 minutes, until browned, turning once with a spatula.
While vegetables are cooking, bring salted chicken broth to a boil in a medium pot . Add orzo and cook for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl to cool.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, mix the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature or refrigerate.
Just before serving, add the green onions, pine nuts, feta, and basil. Can be served at room temperature or refrigerated.
Enjoy!
Note: I adapted this delicious side dish recipe from Ina Garten. I originally found it in my now dog-eared Barefoot Contessa Parties! recipe book. I love almost every recipe in this publication. Thank you Ina!
Psst! You can boil the orzo in water instead of chicken broth if you want to go vegetarian.
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