All these vegetables ripen at the same time in August, so you can make enough
to feed a crowd. Add the dressing when the orzo is still warm so it absorbs into
the pasta. This dish is even better made in advance; just check the seasonings
and add the pine nuts, feta, and basil leaves at the lat minute.
1) Preheat the oven to 425 degrees Farenheight.
2) Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt,
and pepper on a large baking sheet. Roast for 40 minutes, until
browned, turning once with a spatula.
3) Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until
tender. Drain and transfer to a large serving bowl.
4) Add the roasted vegetables to the pasta, scraping all the liquid and
seasonings from the roasting pan into the pasta bowl.
5) 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, pignolis, feta, and basil. Check the seasonings, and serve
at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (349g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 572 | ||
Calories from Fat: 370 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.2g | 55 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 78.1mg | 24 % | |
Sodium 1134.5mg | 39 % | |
Potassium 575.4mg | 15 % | |
Total Carbohydrate 38.8g | 11 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 33.9g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database 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: 572
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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