Ingredients
1
small egglplant, peeled and diced
1/3
cup extra virgin olive oil
1
1/2 tsp gray or kosher salt
1/2
tsp ground black pepper
1/3
cup freshly squeezed lemon juice
1/3
cup extra virgin olive oil
1
tsp gray or kosher salt
1/2
tsp ground black pepper
3/4
pound feta cheese diced
15
basil leaves, julienned
Directions
1.
Preheat the oven to 425 degrees.
2.
Toss the egglplant, peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 45 minutes, or until browned, turning with a spatula midway through cooking.
3.
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 veggies to the pasta, scraping the liquid and seasonings from the roasting pan into the pasta bowl.
4.
For the dressing, combine all ingredients and pour over the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
5.
Serve at room temperature. Will keep up to one week in the refrigerator.
New-York Restaurants
