ORZO WITH ROASTED VEGETABLES AND FETA (Adapted from Ina Garten)
For the Salad: 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
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Cooking tools:
- Oven
- Baking sheet
- Spatula
- Stove
- Pot
- Colander
- Serving bowl
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Refrigerator
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 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 cups dry orzo or rice-shaped pasta
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup extra virgin olive oil
- 1 tsp kosher salt
- 4 scallions, minced
- 1/4 cup pine nuts, toasted
- 3/4 pound fresh feta, crumbled
- 15 fresh basil leaves, cut into julienne
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