Orzo with Roasted Vegetables

Orzo with Roasted Vegetables

“This salad is great when you have a bunch of veggies and want to use them all at once,” said Lehman. “It’s a hearty salad with a lot of natural flavor from the combination of fresh ingredients.”Ingredients:1 small eggplant, peeled and diced into ¾-inch pieces1 red bell pepper, diced into 1-inch pieces1 yellow bell pepper, diced into 1-inch pieces1 red onion, peeled, diced into 1-inch pieces2 garlic cloves, minced1/3 cup olive oil1 ½ tsp. kosher salt1/2 tsp. pepper1/2 pound orzo or rice-shaped pastaDressing:1/3 cup freshly squeezed lemon juice (2 lemons)1/3 cup olive oil1 tsp. kosher salt1/2 tsp. pepperTo assemble after:4 scallions, minced (white and green)1/4 cup pine nuts, toasted3/4 pound feta cheese, diced into ½-inch pieces, not crumbled15 fresh basil leaves, julienne (cut into strips)Instructions:Preheat oven to 425 degrees. Toss veggies and garlic with olive oil, salt, pepper on large sheet pan. Roast for 40 minutes, turning once.  Meanwhile, cook pasta in boiling salted water for 7-9 minutes. Drain and transfer to large serving bowl. Add veggies. Make dressing and add to pasta. Let cool to room temperature.  Add scallions, nuts, feta and basil. Serve at room temperature.[print-me target=".post-content"]