Orzo with Roasted Vegetables

Name: Orzo with Roasted Vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 small eggplant, (peeled and 3/4-inch diced); 1 medium red bell pepper, (1-inch diced); 1 medium yellow bell pepper, (1-inch diced); 1 medium red onion, (peeled and 1-inch diced); 2 medium garlic cloves, (minced); 1/3 cup olive oil; 1 ½ teaspoons Kosher salt; 1/2 teaspoon freshly ground black pepper; 8 ounces orzo pasta; 1/3 cup freshly squeezed lemon juice ((2 lemons)); 1/3 cup olive oil; 1 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 4 whole green onions ((white and green parts)); 1/4 cup toasted pine nuts; 12 ounces feta cheese ((1/2-inch dice, not crumbled)); 15 fresh basil leaves, (cut into thin strips)

Fantastic and flavorful side dish recipe!

⏱️ 65 min 🔪 Prep: 25 min 🔥 Cook: 40 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

6 servings

1 small eggplant, (peeled and 3/4-inch diced)
1 medium red bell pepper, (1-inch diced)
1 medium yellow bell pepper, (1-inch diced)
1 medium red onion, (peeled and 1-inch diced)
2 medium garlic cloves, (minced)
1/3 cup olive oil
1 ½ teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces orzo pasta
1/3 cup freshly squeezed lemon juice ((2 lemons))
1/3 cup olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 whole green onions ((white and green parts))
1/4 cup toasted pine nuts
12 ounces feta cheese ((1/2-inch dice, not crumbled))
15 fresh basil leaves, (cut into thin strips)

Steps

Preheat oven to 425°F.
On a baking sheet, toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
In a medium bowl, whisk together the lemon juice, olive oil, salt and pepper; pour on the pasta and vegetables. Let cool to room temperature.
Add the scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.