EASY LEMONY ORZO WITH ROASTED VEGETABLES AND FETA

Easy Lemony Orzo with Roasted Vegetables and Feta image

Provided by Marilena Leavitt

Time 50m

Yield 6-8

Number Of Ingredients 20

1 med. red pepper, cut into 1" pieces
1 med. yellow pepper, cut into 1" pieces
1 med. red onion, peeled and 1" diced
1 sm. Italian eggplant, peeled and cut into ¾" pieces
⅓ cup extra virgin good olive oil
--- few fresh thyme sprigs
1 tsp. sea salt
¼ tsp. freshly ground black pepper
4 med. garlic cloves, minced
½ lb. orzo pasta
Lemon dressing:
⅓ cup freshly squeezed lemon juice
⅓ cup extra virgin olive oil
1 tsp. salt
½ tsp. freshly ground black pepper
Toppings:
4 med. scallions, minced (white and most green parts)
¼ cup pine nuts, toasted
12 oz. Greek Feta cheese, ½" diced (do not use crumbled Feta)
--- --- fresh basil leaves, cut into julienne (optional)

Steps:

Preheat the oven to 400° F.
Toss the bell peppers, onion, and eggplant with the olive oil, thyme, salt, and pepper on a large sheet pan. Roast the vegetables for about 20 minutes, and then toss in the garlic. (Do not add it earlier or it will burn). Roast for about 20 minutes more, or until browned, turning once or twice with a large spatula.
Meanwhile, cook the orzo in plenty of boiling salted water for about 7 minutes, until tender. Do not over cook. Drain the orzo and transfer to a large serving bowl. When the roasted vegetables are done and while they are still warm, add them to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
To make the dressing, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. (It makes more than what you will actually need for this recipe)
Pour some (but not all of the dressing) on the pasta and vegetables. Let everything come to room temperature, then add the toppings: scallions, pine nuts, Greek Feta, and fresh basil. Gently toss everything to combine. Taste and adjust the seasonings. Serve at room temperature.