We love Orzo around here. Specifically Delallo Orzo (which is gluten-free)! And in this dish, we highlight the best of this light & tasty grain with a mix of summer & fall produce. We consider Orzo with Roasted Vegetables to be one of the best lunches to make at the tail end of summer and right into the beginning of fall. Why? You get to utilize the last of the summer harvest, while still tapping into the latest and greatest of fall produce!
Overall, this dish is perfect served at room temperature or chilled. Flavor-packed with roasted vegetables, fresh lemon vinaigrette and smoky pine nuts, it’s a lovely addition to any entree!
Gluten-Free Orzo with Roasted Vegetables
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 pepper
- 1/2 pound orzo
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 freshly ground pepper
To Assemble
- 4 scallions, minced (white and green parts)
- 1/4 cup pignolis, toasted
- 3/4 pound good feta, 1/2-inch diced (not crumbled)
- 15 fresh basil leaves, cut into chiffonade
Instructions
- 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 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, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
