Ingredients
1 small eggplant, peeled & diced
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
2 or more garlic cloves, mince
1/3 cup olive oil
1 1/2 tsp. kosher salt
1/2 tsp. pepper
1/2 pound orzo
4 scallions, minced
11/4 cup pignolis, toasted
3/4 lb. feta
15 basil leaves, julienne
DRESSING:
1/3 cup olive oil
1/3 cup lemon juice (2 lemons)
1 tsp. kosher salt
1 tsp. pepper
Preparation
Toss eggplant, peppers, onion and garlic with oil, s&p on a large sheet pan with non-stick foil. Roast until browned. Meanwhile, cook orzo til tender. Drain and put in bowl. Add veggies For dressing- combine all and pour on pasta . Let cool to room temp. Add scallions, nuts, feta and basil.
