Serves 6
Prep & Cook TIme: 40 Mintues
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 274th Sicilian Extra Virgin Olive Oil
1 1/2 teaspoons Fleur de Sel de Noirmoutier
1/2 teaspoon freshly ground black Tellicherry Pepper
1/2 pound Plain Orzo
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup 274th Sicilian Extra Virgin Olive Oil
1 teaspoon Fleur de Sel de Noirmoutier
1/2 teaspoon freshly ground black Tellicherry Pepper
To assemble:
4 scallions, minced (white and green parts)
1/4 cup Pine Nuts, toasted
3/4 pound Bulgarian Feta cheese, diced (not crumbled)
15 fresh basil leaves, cut into julienne strips
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the 274th Sicilian Extra Virgin Olive Oil, Fleur de Sel de Noirmoutier, and Tellicherry 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 Orzo, 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, Pine Nuts, feta, and basil. Check the seasonings, and serve at room temperature.
Recipe and photo courtesy of Ina Garten, "Barefoot Contessa Parties".
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