Try it, you'll like it.
Orzo with Roasted Vegetables
1 small eggplant, peeled and diced into 3/4" pieces
1 red bell pepper, diced into 1" pieces
1 yellow bell pepper, diced into 1" pieces
1 red onion, peeled and diced into 1" pieces
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 tsp Kosher Salt
1/2 tsp freshly ground black pepper
1/2 pound orzo
1/3 cup freshly squeezed lemon juice
1/2 cup good olive oil
1/2 tsp pepper
4 scallions, minced
1/4 cup toasted pine nuts
3/4 lb good feta, crumbled
15 fresh basil leaves cut into a chiffonade
Preheat oven to 425. Toss the eggplant, peppers, onion, garlic, salt and pepper with the olive oil on a large baking sheet. Roast 40 minutes, turning once with a spatula.
Meanwhile, cook orzo in boiling, salted water for 7-9 minute or until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta scraping all the liquid and the seasoning from the pan.
For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta & veggies. Let cool to room temperature, then add the scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.
Last time I made this, I cut the oil on the veggies to about 2 tbsp, and I added another eggplant and another bell pepper or two. I would love to tell you the calorie info, but I've never measured it out to get accurate serving sizes. I've only just guessed. As written, if it serves 16 than it's 241 calories per serving.