Ingredients
Dressing:
½ lemon, juiced
¼ cup olive oil
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
4 ounces feta cheese, cubed
3 tablespoons chopped parsley, basil or dill
Orzo and vegetables:
4 small eggplant, peeled and cut into ¾” dice
1 red pepper, cut into 1” dice
½ small red onion, peeled and cut into 1” dice
2 cloves garlic, peeled and minced
⅓ cup olive oil
1 ½ teaspoons Kosher salt
½ teaspoon freshly ground black pepper
1 cup orzo pasta, uncooked
Preparation
- Preheat oven to 425° F.
- In a large bowl, toss eggplant, red pepper, onion and garlic with olive oil, salt and pepper. Spread out vegetables on a rimmed baking sheet lined with parchment paper. Roast for 40 minutes, until browned, turning once halfway through.
- While the vegetables are roasting, cook the orzo in boiling, salted water for 8 minutes, until tender. Drain and transfer to a serving bowl.
- Add the roasted vegetables, liquid and seasonings from the roasting pan to the pasta bowl.
- Combine lemon, olive oil, salt and pepper in a small bowl and pour on pasta and vegetables. Let cool to room temperature and then add cheese and herbs. Serve at room temperature.
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