Orzo with Roasted Vegetables
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/3 cup olive oil
- 2 cloves garlic minced
- 1 tsp kosher salt
- 1 eggplant peeled and 3/4 inch diced
- 1 red bell pepper 1-inch diced
- 1 yellow pepper 1-inch diced
- 1 red onion peeled and 1-inch diced
- 1-2 pints cherry tomatoes sliced in half
- 1 1/2 tsps kosher salt
- 1/2 tsps freshly ground black pepper
- 1/2 pound orzo
- 1/3 cup freshly squeezed lemon juice
- 1/2 tsp freshly ground black pepper
- 4 scallions minced, white and green parts
- 1/4 pignolis toasted
- 3/4 pound good feta 1/2-inch diced (not crumbled)
- 15 leaves fresh basil cut into chiffonade
- Carbohydrate 201.326206387199 g
- Cholesterol 165.56121505 mg
- Fat 43.5093057758974 g
- Fiber 27.7311673822479 g
- Protein 38.5025971375631 g
- Saturated Fat 6.09612254387774 g
- Serving Size 1 1 Serving (1752g)
- Sodium 3120.69917565317 mg
- Sugar 173.595039004951 g
- Trans Fat 3.73179348906912 g
- Calories 1300 calories
Preheat 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 25 minutes, turn with a spatula, add the cherry tomatoes and roast another 20 minutes. Meanwhile, cook the orzo in boiling salted water for 7-9 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. For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Do not add it all at once. I find that's too much dressing - you can always add more. Let cool to room temperature, then add the scallions, pignolis, feta, and basil
