Shelly's Recipe

ROCKY MOUNTAIN ORZO WITH ROASTED VEGETABLES

Category: Noodles / Pasta

2/3 cup extra virgin olive oil
1 small eggplant peeled and dice to 3/4 inch
1 red bell pepper and dice to 1/2 inch
1 yellow bell pepper and dice to 1/2 inch
1 red onion peeled and dice to 1/2inch
2 minced garlic cloves
2 tsp kosher salt
1 tsp freshly ground black pepper
1/3 cup fresh squeezed lemon juice (2 lemons)
1/2 pound orzo
3 diced scallions
1/4 toasted pine nuts
3/4 block Feta and dice to 1/2inch
13 fresh basil leaves cut into ribbons

Preheat the oven to 425 degrees.

On a large baking sheet, toss the peppers, eggplant and red onion with the minced garlic and 1/3 cup of olive oil. Sprinkle 1 tsp salt and 1/2tsp pepper and pout in oven and roast for 20 minutes.

Pull the baking sheet out and toss all vegetables once and return the vegetables to the oven and continue roasting for another 15 to 20 minutes until browned. Meanwhile, cook the orzo in boiling salted water for approximately 7 to 9 minutes.

Drain the orzo and pour to a large serving bowl. Scrape the vegetables and dripping into the orzo.

For the dressing, combine lemon juice, 1/3 cup olive oil, 1 tsp salt and 1/2tsp pepper and pour on the pasta and vegetables. Let cool to room temperature.

Add the diced scallions, pine nuts, and feta. Toss and sprinkle basil ribbons on top of mixture and serve. Serves 4