A rainbow of vegetables are ripe for this easy, make-ahead crowd pleaser.
NEED
1 small eggplant, peeled and 3/4-inch diced
1 red pepper, 1-inch diced
1 yellow pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1-1/2+ TSP
If & When Preserved Meyer Lemon Paste1/2 TSP freshly ground black pepper
1/2 pound orzo
1-1/2+ TSP If & When Preserved Meyer Lemon Paste
1/3 cup good olive oil
1/2 teaspoon freshly ground black pepper
Assemble 4 scallions, minced (white and green parts)1/4 cup pignolis nuts, toasted1/2 LB feta, 1/2-inch diced (not crumbled)15 fresh basil leaves, cut into chiffonade
DO
Preheat oven to 425 degrees.
Toss the eggplant, bell peppers, onion and garlic with olive oil, If & When and pepper on a large baking sheet. 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 the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine If & When, olive oil and pepper and pour on the pasta and vegetables.
Let cool to room temperature, then add the scallions, pignolis, feta and basil.
Season to taste and serve at room temperature.
Adapted from the recipe,"Orzo with Roasted Vegetables" by Ina Garten: https://tinyurl.com/yy8eh5wc
