*Orzo With Roasted Vegetables
Eggplant, ea.
In Stock
$1.49
Yellow Bell Pepper, ea.
In Stock
$2.49
Red Bell Pepper, ea.
In Stock
$2.49

Garlic Bulb, ea.
In Stock
$0.99
Organic Lemon, ea.
In Stock
$0.99
Organic Green Onion, ea.
In Stock
$0.99
Mt. Vikos Feta, 7oz
In Stock
$5.99

Sunridge Pine Nuts, 4oz.
In Stock
$8.99
Basil Bunch, ea.
In Stock
$2.29
Dellalo Orzo, 16oz.
In Stock
$2.99

  • 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, 1 inch diced 
  • 2 garlic cloves, minced 
  • 1/3 cup of olive oil 
  • 1 ½ teaspoons sea salt 
  • ½ teaspoon freshly ground black pepper 
  • ½ pound orzo pasta 
  • Dressing  
  • 1/3 cup freshly squeezed lemon juice (2 lemons) 
  • 1/'3 cup good olive oil 
  • 1 teaspoon sea salt 
  • ½ teaspoon freshly ground black pepper 
  • To assemble 
  • 4 scallions, minced (white and green parts) 
  • ¼ cup pine nuts, toasted 
  • 4oz feta ½ inch diced  
  • 1 bunch of basil leaves, cut into julienne 
Preheat the oven to 425 degrees F.  Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and 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 pasta, 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.

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