Made Orzo…from Barefoot Contessa

The Barefoot Contessa has caught my eye lately with her lovely cookbooks and wonderful recipes.  I LOVE orzo so Memorial Day weekend when I was flipping through one of Ina's cookbooks, this recipe,  Orzo with Roasted Vegetables, caught my eye.  The White Rock Local Market would be a great place to stop in and pick up all the veggies for my dish.  If you live in the Dallas area and don't want to make the trek to the downtown market, this is a great option every 2nd and 4th Saturday.  My buddy and blogger friend, Merritt, enjoyed the market with me.  Check out her great blog with real thoughts and experiences on marriage - http://www.livesimplylove.com/.  Thankful for her faithful friendship AND compost that we are inheriting as she and her husband move to the mountains.  Love you, MO!

1 small eggplant, peeled and 3/4-inch diced
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 olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 lb. orzo

For the dressing:
1/3 cup squeezed lemon juice (2 lemons)
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground pepper

To assemble: 4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted (WHAT?!)
3/4 lb. feta, 1/2-inch diced
15 fresh basil leaves, cut into chiffonade (stack & roll leaves like a cigar and cut across)

There are alot of ingredients but you can do it and it is WORTH IT!!  I substituted a few items as I have no idea what "pignolis" are and really wanted
to try the Indian Eggplant from the market.

Preheat the oven to 425 degrees.  Toss the eggplant, bell peppers, onion and garlic with olive oil, salt, and pepper on a large baking sheet.  Roast for 40 minutes, until browned, turning once with spatula.

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, olive oil, salt and pepper and pour on the past and vegetables.  Let cool to room temperature, then add the scallions, pignolis, feta and basil.  Taste test to check the seasonings and serve at room temperature.

This is a wonderful dish served with your favorite summer iced tea or refreshing sip of wine.  Enjoy!