Tuesday, February 22, 2011

Orzo with Roasted Vegetables

Well, I didn't get this started until after 7:30pm so it wasn't done for quite awhile. I don't like to eat dinner that late but this is what we were having and I refused to change it. I thought it was very good, though the roasted vegetables could have been better. The eggplant kind of mushed onto the pan. I'd love to toss in some zucchini or something. It's a pretty standard vegetable-feta-grain/pasta dish. It's yummy, though. Definitely cut back on the amount of olive oil. Ina Garten certainly loves her calories. You don't need to add that much.

orzo

Orzo with Roasted Vegetables
Barefoot Contessa (Food Network)
and Barefoot Contessa Parties!

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 good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

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

To assemble:
4 scallions -- minced (white and green parts)
1/4 cup pignolis -- (pine nuts ) toasted
3/4 pound good feta -- 1/2-inch diced (not crumbled)
15 fresh basil leaves -- cut into julienne

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. Roast for 40 minutes, until browned, turning once with a spatula .

3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta , scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

4. For 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, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Servings: 6

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