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C5c416cb 905b 49b7 90d1 e8c3b73c3a44  2016 06 17 01 16 02
Leslie Sanford
Leslie Sanford

1 purple onion, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 small-medium eggplant, diced
½ cup chopped cherry tomatoes
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 pound orzo pasta, cooked according to package directions, drained
4 green onions, minced
12-15 fresh basil leaves, julienned
1/2 pound feta, crumbled

For dressing:
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
1.Toss onion, peppers, eggplant, tomatoes and garlic with olive oil, salt and pepper, and roast on large baking sheet for about 30-45 minutes until browned at 400°. Turn once or twice during roasting.
2.While vegetables are roasting, combine dressing ingredients until smooth.
3.In a large bowl, add roasted vegetables, and dressing to drained orzo; toss until combined well. Let cool slightly.
4.Add green onions, basil and feta and lightly toss. Add additional salt and pepper to taste. Serve right away at room temperature, or cover, refrigerate and serve cold