Shelly's Recipe

ORZO WITH GARDEN VEGETABLES

Category: Noodles / Pasta

1 eggplant, chopped
1 red pepper, 1 inch diced
1 lb orzo pasta (rice shaped pasta)
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice (2 lemons)
2 tbsp fresh parsley, finely chopped
1 1/2 tsp salt
1 tsp pepper
1/2 pint grape or cherry tomatoes, halved
2 cups of baby spinach, rough chopped
1/2 lb crumbled feta cheese

Preheat oven to 400. Place the eggplant and red pepper on a baking sheet and coat with olive oil, salt and pepper. Roast for 30 minutes, until browned, turning once.

Meanwhile, bring a large pot of salted water to a boil. Add the orzo and simmer for about 10 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.

Whisk together the lemon juice, 1/3 cup of olive oil, salt, pepper and parsley. Pour over the hot pasta and stir well.

Allow the orzo and the roasted vegetables to cool to room temperature. Then combine all ingredients and toss well. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings before serving.