Orzo and Roasted Vegetable Salad (Sarah Leah Chase)

2 eggplants, peeled and cut into 1/2-inch chunks

2 red bell peppers, cut in 1/2-inch dice

2 yellow bell peppers, cut in 1/2-inch dice

2 cloves garlic, minced

1 to 1 1/4 cups fruity olive oil

salt and peper to taste

1 pound orzo, cooked and drained

1 bunch scallions, minced

12 oz feta crumbled

1/2 cup fresh mint leaves, chopped

1/3 cup pine nuts, lightly toasted

1/3 cup fresh lemon juice

Preheat oven to 375 degrees. Toss the eggplant, peppers, and garlic together in a roasting pan. Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast the veggies, stirring occasionally, until soft and lightly blistered, about 45 minutes. In a large mixing bowl combine the cooked orzo with the roasted veggies. Stir in the scallions, feta, mint and pine nuts. Dress the salad with the lemon juice and enough of the remaining oil to moisten thoroughly. Adjust seasonings. Serve slightly warm or at room temp.

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