* 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 C extra virgin olive oil
* 1 1/2 tsp kosher salt
* 1/2 tsp freshly ground black pepper
* 1/2 lb orzo
* 2 lemons freshly squeezed (1/3 cup lemon juice)
* 1/3 C extra virgin olive oil
* 1 tsp kosher salt
* 1/2 tsp freshly ground black pepper
* 4 scallions, minced (white and green parts)
* 1/4 C pine nuts, toasted
* 3/4 lb good feta, 1/2-inch diced (not crumbled)
* 15 fresh basil leaves, cut into julienne
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1. Toss eggplant, bell pepper, onions and garlic with 1/3 C of olive oil.
2. Place on large cookie sheet, in a preheated 425 degree oven.
3. Cook for 30 to 35 minutes, turning once.
4. In large saucepan boil water and salt.
5. Add orzo and boil for 8 minutes or until tender.
6. Drain orzo well and place in large bowl.
7. When vegetables are done cooking place them and the juice from pan on top of orzo in bowl.
8. Take the rest of the olive oil, salt, pepper and lemon juice and mix together well.
9. Pour over orzo.
10. Allow to come to room temperature.
11. Add remaining ingredients.
12. Serve.
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