Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 25 minutes, turn with a spatula, add the cherry tomatoes and roast another 20 minutes.
Meanwhile, cook the orzo in boiling salted water for 7-9 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. Do not add it all at once. I find that's too much dressing - you can always add more.
Let cool to room temperature, then add the scallions, pignolis, feta, and basil
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1752g)|
|Recipe Makes: Servings|
|Calories from Fat: 392 (30%)|
|Amt Per Serving||% DV|
|Total Fat 43.5g||58 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 27g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 165.6mg||51 %|
|Sodium 3120.7mg||108 %|
|Potassium 2880.9mg||76 %|
|Total Carbohydrate 201.3g||59 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 173.6g|
|Protein 38.5g||55 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1300
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