Wednesday, April 13, 2011

Roasted Vegetable and Orzo Salad

   With Easter on it's way,many of you will be making lamb as your entree.Here is a side dish from Ina Garten that fits the bill perfectly.It can be made a day ahead,making it all the more appealing.It is filled with flavor,and will have your family asking for it over and over again!

1 small eggplant,chopped(about 1 inch)
1 red pepper,chopped
1 yellow pepper,chopped
2 cloves of garlic,minced
1/3 c. good olive oil
1-1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 lb. orzo
1/3 c. freshly squeezed lemon juice
1/3 c. good olive oil
1 tsp. kosher salt
1/2 tsp. pepper

Additions:(optional,but so worth using!)
4 scallions,minced
1/4 c. pine nuts,toasted
3/4 pound good feta cheese,crumbled
basil leaves,chopped
      Preheat oven to 425 degrees.Toss the eggplant,peppers and garlic with the olive oil,salt & pepper.Roast for 30-40 minutes,until browned and tender.
   Cook the orzo in salted,boiling water for 7-9 minutes.Drain and place in a large bowl.Add the vegetables to the pasta,scraping up all of the liquids & seasonings from the roasting pan.
    In a small bowl,combine the dressing ingredients.Pour over the pasta while still warm,and mix well.Add in thescallions,pine nuts,feta and basil.Serve at room temperature.

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