ORZO WITH VEGETABLES

Steps:

• For the dressing: 1/3 cup fresh lemon juice ( 2 lemons) 1/3 cup olive oil 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper To assemble: 4 scallions, minced ( white and green parts) 1/4 cup pignolis, toasted ( pine nuts) 3/4 lb good feta, 1/2 inch diced ( not crumbled) 15 fresh basil leaves, cut into julienne Directions: Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. 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. Page 2 of 2Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten (cont.) Directions 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 pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.