Orzo with Roasted Vegetables

Name: Orzo with Roasted Vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 small eggplant, peeled and 3/4-inch diced; 340 grams good feta, 1/2-inch diced (not crumbled); 15 fresh basil leaves, cut into julienne; 2 garlic cloves, minced; 1 teaspoon kosher salt; 2 teaspoons kosher salt; 81 milliliters freshly squeezed lemon juice (2 lemons); 72 milliliters good olive oil; 227 grams orzo or rice-shaped pasta; 34 grams pignolis (pine nuts), toasted; 1 red bell pepper, 1-inch diced; 1 red onion, peeled and 1-inch diced; 4 scallions, minced (white and green parts); 1 yellow bell pepper, 1-inch diced

Orzo with Roasted Vegetables takes approximately 1 hour from beginning to end. This recipe serves 6. This main course has 479 calories, 15g of protein, and 29g of fat per serving. A mixture of basil leaves, eggplant, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Orzo Salad With Vegetables and Herbs, One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables, and Creamy Chicken Orzo Soup are very similar to this recipe.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Bell Pepper