Recipe by: Lorraine Graybill
Source: Modified from a recipe from “Barefoot Contessa’s Parties!” Cookbook
Serves: 6-8

Ingredients

  • 1 small eggplant, peeled and diced into ¾” pieces
  • 1 red capsicum, diced into 1” pieces
  • 1 yellow capsicum, diced into 1” pieces
  • 2 medium zucchini, diced into ¾” pieces
  • 1 red onion, peeled and cut into 1” pieces
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 1- ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ lb (~225 g) orzo or rice-shaped pasta
  • 4 scallions, chopped
  • ¼ cup pine nuts, toasted
  • ¾ lb (~300 g) feta cheese, diced into ½” pieces
  • 15 basil leaves, julienned

Dresssing

  • ½ cup freshly squeezed lemon juice
  • 1/3 cup olive oil

Instructions

  • Preheat oven to 425 degrees Fahrenheit (220°C)
  • In a Ziplog bag, toss the vegetables with the garlic, olive oil, salt and pepper.
  • Put the vegetables on a baking tray and roast for about 20 minutes, turn vegetables over, and roast 15-20 minutes more until the vegetables are brown.
  • Cook orzo in boiling water for 7-9 minutes until tender. Drain and transfer to a large salad bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings into the bowl.
  • Pour in the dressing, stir, and let cool.
  • Serve at room temperature, tossed with the scallions, pine nuts, feta cheese and basil.

Download PDF version here: American Roasted Vegetables and Orzo Salad Lorraine Graybill

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