Roasted Veggies and Orzo

Wow it got cold today, miserable cold and rainy. I guess we got spoiled with beautiful spring weather the past 2 weeks. So I'm ready to warm up the kitchen by turning on the oven and roasting some veggies. I tweak it alot by adding more peppers, sometimes cherry tomatoes and more eggplant. This recipe is great warm, cold or room temp. Enjoy!


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

For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper

Toss veggies and garlic in oil sprinkle with salt and pepper.
Put veggies on 2 stainless steel baking sheets and roast at 425 for about 45 mins, stiring once 1/2 way through. Boil orzo while veggies are roasting.
Put all in a mixing bowl and toss with dressing. After it has cooled add feta cheese crumbles and fresh torn basil leaves.