Description
This makes a beautiful dish to pass at a party because of all the colorful vegetables.
1 eggplant, cut into 1-inch pieces
1/2 - 1 bunch of asparagus, cut into 1-inch lengths
8 oz. container of baby bella whole mushrooms
1 yellow squash, sliced and cut into large pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 red onion, peeled and cut into large pieces
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups orzo (rice-shaped pasta)
For the dressing:
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions, thinly sliced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound feta cheese (goats milk), cut into 1/2 inch cubes (not crumbled)
10 fresh basil leaves, julienne cut
1) Preheat oven to 450 degrees.
2) Toss the eggplant, asparagus, mushrooms, squash, bell peppers, onion and garlic with the olive oil, salt and pepper on a large sheet pan.
3) Roast for approximately 30 minutes or until crisp/tender. (Turn once with a spatula after about 15 minutes.)
4) Meanwhile, cook the orzo in boiling, salted water for 7 - 9 minutes, until tender. Drain and transfer to a large serving bowl.
5) Add the roasted vegetables to the pasta. (Do not add all the liquid that will be at the bottom of the pan.)
6) For the dressing, combine the lemon juice, olive oil, salt and pepper and pour over the pasta/vegetables. Toss carefully.
7) Let cool to room temperature.
8) When ready to serve, add the scallions, pine nuts, feta and basil.
9) Serve at room temperature.
This is a versatile dish. Use any vegetables that are in season or delete ones that aren't your favorite.
Source: Epicurious.com
