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Orzo With Roasted Vegetables

This recipe is from Ina Garten's Barefoot Contessa Parties Cookbook! It's one of my favorites. This is better made in advance but add the pine nuts and basil at the last minute.

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Servings: 6

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 small eggplant, peeled and 1/4- 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

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 pepper

to assemble:

4 scallions, minced (white and green parts)

1/4 cup pine nuts, toasted

1/4 pound good feta, 1/2 inch diced (not crumbled)

15 fresh basil leaves, cut into chiffonade

Preparation

1Preheat the oven to 425 degrees. 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.

2Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.

3Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

4For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.

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