Ingredients
1 Small eggplant
1 Red bell pepper, 1-inch diced
1 Yellow bell pepper, 1-inch diced
1 Red onion (peeled and 1-inch diced)
2 Garlic cloves, minced
1/3 cup good olive oil
1.5 teaspoons kosher salt
0.5 teaspoon black pepper
1/2 pound orzo
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup Good olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
To assemble:
4 Scallions
1/4 cup pignolis, toasted
3/4 pound good feta, ½-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade
Preparation
Preheat oven to 425 degrees.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt 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 all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing: Combine the lemon juice, oilive oil, salt and pepper and pour on the pasta and vegetables. To assemble: Let cool to room temperature. Then add the scallions, pignolis, feta and basil. Check the seasonings. Serve at room temperature.
