another fab recipe from my fav little friend, steph, at LIVE.LOVE.EAT. i read this and had to pass it on...i plan to make this recipe this weekend!!!

another fab recipe from my fav little friend, steph, at LIVE.LOVE.EAT. i read this and had to pass it on...i plan to make this recipe this weekend!!!

Orzo with Roasted Vegetables

From the Barefoot Contessa, this was one of the best pasta salads I have ever tasted. It was so flavorful due to the roasting of the veggies & fresh simple ingredients like garlic & lemon juice.

I made this last Sunday a few hours before both sets of our parents came over for a BBQ & there just wasn't enough. Everyone devoured it & would have had more. This was so delicious I am planning to make it again this Memorial Day weekend as we have a couple of friends coming over for another BBQ. C'mon by!!!!!

1 small eggplant, peeled & 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled & 1-inch diced
3 garlic cloves, minced
1/3 cup good olive oil
1-1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 lb orzo

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp. kosher salt
1/2 tsp freshly ground black pepper

4 scallions, sliced thin (white & green parts)
1/4 cup pine nuts, toasted (optional)
3/4 lb. good feta, 1/2-inch diced (optional)
15 fresh basil leaves, cut into thin strips (optional)

Preheat oven to 425 degrees F. Toss the eggplant, bell peppers, onion & garlic with the olive oil, salt & pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain & transfer to a large serving bowl. 3. Add roasted vegetables to the orzo, scraping all the liquid & seasonings from roasting pan into the pasta bowl.

For the dressing, combine lemon juice, olive oil, salt & pepper & pour on orzo & vegetables. Cool to room temperature. Add the scallions, pignolis, feta & basil. Check the seasonings; serve at room temperature. Makes 6 servings.

{My Thoughts}

Instead of using plain feta & adding fresh basil, I just bought the feta already with basil & tomato. While it was wonderful, we plan to enjoy it next time without the cheese for an even healthier dish. I also feel the same way about the pine nuts. While they're delicious, I think it's optional. The dish would be even healthier without them. I also reduced the amount of olive oil to 1/4 cup on both the veggies & the dressing.

It was nice to make this ahead of time & leave it be at room temp. Of course, if you add the cheese make it the last thing you do.

{Click Here to Print Recipe}

Come on back tomorrow night for the amazing Grilled Chicken Piri Piri that paired so perfectly with this delicious salad. Just in time for Memorial Day Weekend!

visit steph at live.love.eat. for more super fab recipes and ideas!