Ingredients:

  • 1 small eggplant, peeled and ¾ inch diced
  • 1 red bell pepper, 1 inch diced
  • 1 yellow bell pepper, 1 inch diced
  • 1 red onion, peeled and 1-inch diced
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ pound orzo

For the dressing:

  • 1/3 cup fresh squeezed lemon juice (2 lemons)
  •  1/3 cup olive oil
  • 1 tsp kosher salt and  ½ teaspoon pepper

To assemble:

  • 4 scallions, minced (white and green parts)
  • ¼ cup pine nuts, toasted
  • 1 cup feta cheese (crumbled)
  • -basil to garnish

Directions:

  1. Preheat oven to 425 degrees F.
  2. Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt, and pepper on a large sheet pan.  Roast vegetables for 40 minutes, until browned, turning once with a spatula.
  3. Meanwhile, cook orzo in boiling salt water for 7-9 minutes, until tender, Drain and transfer to large serving bowl. Add the roasted vegetables to the pasta- including liquids and seasoning.
  4. For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables.  Let cool to room temperature, add scallions, pine nuts, feta, and basil for garnish.  Serve at room temperature.
    Yields 10-12 servings.
Nutrition Facts:Calories: 245

Total Fat: 12 g

Saturated Fat: 2.5g

Carb: 27 gFiber: 4.7 g

Protein: 7 g

Sodium: 161 mg

Potassium: 374 mg