the bleu olive's rocky mountain orzo w/ roasted vegetables

Ready in 45 minutes

This recipe is also delicious with the bleu olive's Tuscan Herb or Tuscan Style Extra Virgin Olive Oils!

Top-ranked recipe named "the bleu olive's rocky mountain orzo w/ roasted vegetables"


Ingredients

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2/3 cup bleu olive Frantoio Extra Virgin Olive Oil
1 small eggplant; peeled and diced to 3/4 inch
1 red bell pepper; diced to 1/2 inch
1 yellow bell pepper; diced to 1/2 inch
1 red onion; peeled and diced to 1/2 inch
2 cloves garlic; minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/3 cup freshly squeezed lemon juice; 2 lemons
1/2 pound orzo
3 scallions; diced
1/4 cup toasted pine nuts
3/4 pound block Feta; diced to 1/2 inch
13 fresh basil leaves; cut into ribbons

Original recipe makes 4 Servings

Servings  

Preparation

Preheat the oven to 425 degrees. On a large baking sheet toss the peppers, eggplant and red onion with the minced garlic and 1/3 cup of olive oil.  Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper and put in oven and roast for 20 minutes; pull the baking sheet out and toss all vegetables once and return the vegetables to the oven and continue roasting for another 15 to 20 minutes until browned. Meanwhile, cook the orzo in boiling salted water for approximately 7 to 9 minutes. Drain the orzo and pour into a large serving bowl.  Scrape the vegetables and dripping into the orzo. For the dressing, combine lemon juice, 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and pour on the pasta and vegetables. Let cool to room temperature.  Add the diced scallions, pine nuts, feta, toss and sprinkle basil ribbons on top of mixture and serve!

Credits

Added on Award Medal
Verified by MrsAmy86
Calories Per Serving: 1254 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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