INGREDIENTS:
1 small eggplant, peeled and 3/4-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 good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS:
To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne
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. 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.
selected by Karen
8 comments:
This was an easy recipe that tasted fine both warm and at room temp, as recommended. The roasted veggies were tasty and fragrant, but they needed more time to achieve brownness than the recipe stated.
I used only red peppers -- they were on sale -- and I believe that a different color would have added visual interest to an already colorful dish. My husband hates eggplant, and I dread onion, but both ingredients were subtle (or caramelized) enough to appeal to both of us. We skipped the scallions altogether. I ended up doubling the amounts of pine nuts and fresh basil added, both with great results. On the second day, I threw in some artichoke hearts and even more basil, and I wished that I had sun-dried tomatoes for added intensity.
I did think the amount of olive oil in the dressing was a little much, and the resultant texture was a little slimy. I'm not the biggest fan of pasta salad in general, so that might have been a factor.
One thing I would definitely add if I were to give this recipe another showing is lemon zest. I think some kind of tart counterpoint would have enhanced the contrast of the salty feta and sweet browned veggies, and the dish would have benefited from a bright note.
Has anyone else noticed that these ingredients are similar to the pot pie from a few months back? I guess we all like those flavors, eh?
I had the complete opposite vegetable issue from Miriam. I think it might be that my oven is too hot, but I burnt the vegetables to a crisp on try #1 (I also forgot to turn them like the recipe said - oops!) Luckily I had some exta eggplant and another pepper to try again. Try #2 I turned the oven down a little and roasted them for about 30 minutes instead. Much better, but in the end there was a lot of orzo and not a lot of vegetables because of my mistake.
When I made the dressing, I thought it would be too lemony. But when I mixed it all together with the veggies, orzo, etc it came out really nice. I agree with Miriam that the dressing was a little oily. I don't think less onlive oil would take away from this at all.
I used a lot more garlic than it called for and also skipped the scallions. In the end, I really enjoyed this. It was great as a side dish for dinner, and good for the next few days for lunch.
I'll make this again for sure - but pay a lot more attention to my veggies!
I totally noticed how similar the ingredients were to the Roast Veggie Pot Pie. Lucky for me, I'm a huge fan of those ingredients and therefore love both dishes.
I've been looking for a good Orzo recipe for some time and have finally found it. I thought this was an awesome dish and will be making it again and again.
However, I will cut the olive oil in the dressing in half (at least) next time. The dish was definitely too oily.
THANKS KAREN!
Wow -- it sounds like there was consensus around general oiliness, and reducing the amount was a good solution. Meanwhile, hats off to you adventurers with your alternative grains. (Isn't "quinoa" fun to say?)
However, I must take issue with something Annie L. said -- frankly, I've known the girl for 30 years, and I'm not sure we can still be friends -- cheese is NEVER superfluous!
Amy G. mentioned that this was one of her faves to date...what are everyone else's?
I also adored that pasta dish with the spinach...the surprise twist was the golden raisins, if memory serves.
Also, that pasta recipe with the broccoli and red wine is in our regular rotation -- I think it was Ilana's.
My FAF favorites would have to be:
The INSIDE-OUT CARROT CAKE COOKIES (see February 2005). And not because I chose the recipe.
And Amy's selection of PHYLLO TRIANGLES WITH BASIL, ZUCHINNI, AND PINE NUTS (see March 2005). Those were memorably delicious, even though a bit labor intensive. I was lucky to have Kara in town to help! Just a coincidence they were back to back months.
I agree with Laura on the carrot cake cookies - I have made those a bunch of times Feb '05 and always get rave reviews. I also think the gorgonzola & caramalized onion pizza was a fav of mine. Flavors that I never would have thought to put together that I just loved. Thats also in my rotation now (and all the rage now BTW - I've seen it in a lot of restaurants, and on a Food Network Show - we are way ahead of the curve here ladies!)
Ooh -- those carrot cake cookies would be so cute shaped as footballs! (That recipe was before my time in FAF, but, coincidentally, I made them after seeing them in whatever magazine they came from.)
Those phyllo triangles that Laura mentioned were also before my time, but I made them as a guest with another member and thought them divine. I recycled them last Purim as savory hamentashen.
I know it met with mixed results, but the blueberry tunnel cake was also amazing.
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