Shelly's Recipe

ROASTED VEGETABLE ORZO SALAD

Category: Pasta Salads

1 small eggplant, cut into 3/4-inch cubes
1 red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 cloves garlic, minced
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 pound orzo (1 1/4 cups)

Dressing (recipe follows)

Garnishes:
4 green onions (green tops only), chopped
1/4 cup pine nuts, toasted
1/2 pound goat cheese, crumbled or diced into 1/2-inch pieces
15 leaves of fresh basil, julienne cut

Preheat oven to 425 degrees.

Toss cut-up vegetables in olive oil, salt and pepper. Place on a jellyroll pan and roast in preheated oven 40 minutes, turning vegetables once during roasting time.

Meanwhile, cook orzo according to package directions. Drain and transfer to large bowl.

Prepare dressing and assemble remaining ingredients.

Add roasted vegetables to pasta, along with all remaining liquid from jellyroll pan. Pour dressing over warm pasta and vegetables. Let cool to room temperature.

Once cooled, add green onions, pine nuts, goat cheese and basil. Refrigerate or serve immediately. Serves 12

Note: This salad can be made a day ahead.

Dressing:
1/3 cup fresh lemon juice
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Whisk together all ingredients.