Saturday, June 5, 2010

Perfect for Jazz in the Garden

Summer Orzo with Roasted Vegetables

Makes 6 servings

½ pound of orzo
1 red onion, 1-inch dice
1 Japanese eggplant (small eggplant), 1-inch dice
2 garlic cloves, minced
¼ cup olive oil
1 ½ teaspoon kosher salt
½ teaspoon pepper
1/3 cup fresh squeezed lemon juice
1/3 cup olive oil
2 cups basil, cut in thin chiffonade\
1 pint of grape tomatoes, cut in half
¼ cup pine nuts, toasted
¾ pound feta, ½ inch dice

Preheat the oven to 425. Toss the eggplant, onion, and garlic with olive oil, salt, and pepper on a large baking sheet. Roast for 30-40 minutes, turning once.
Meanwhile, cook the orzo in salted water until al dente. Drain and transfer to large bowl. Add the roasted vegetables to the pasta. Add the lemon juice and olive oil. Let pasta come to room temperature, then add the basil, pine nuts, tomatoes, and feta. Serve cold or at room temperature.

No comments:

Post a Comment