Great Recipe from Barefoot Contessa

A few teachers at Mason were talking about how great this recipe thought so Ryan and I tried it out on a weekend and absolutely loved it. It's from Food Network's Barefoot Contessa, her site is here. This recipe makes a lot and is great cold or heated up the next day, it's a good summer recipe.

Orzo with Roasted Vegetables
Ingredients
1 small eggplant, peeled and 3/4 inch diced (we used summer squash instead)
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 t of kosher salt
1/2 t fresh ground pepper
1/2 lb of orzo or rice shaped pasta

For the dressing:
2 freshly squeezed lemons
1/3 c of olive oil
1 t kosher salt
1/2 t fresh ground pepper

To assemble:
4 scallions, minced, white and green parts
1 cup of pine nuts
3/4 lb of feta, 1/2 inch diced not crumbled
basil leaves julienne

Preheat oven to 425 degrees
Toss the vegetables with olive oil, salt and pepper on a large cookie sheet covered in foil. Roast in oven for 40 minutes or until browned turning with a spatula once.

Cook the orzo in boiling chicken broth for 7 to 9 minutes. Drain and transfer to a large serving bowl. Add the roasted vegetables, scraping all of the liquid and seasonings from the cookie sheet into the bowl.

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

This was so tasty!!! You can mix up the vegetables too, add what you like. It definitely needs the feta, and the dressing though.