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Orzo with Grilled Vegetables

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Serves 6 


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 cloves garlic, minced
1/3 cup olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 lb. orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 lb. feta cheese, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne strips

Directions:

  1. Preheat gas or charcoal grill.
  2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper in large bowl. Grill in grill basket or grilling wok for 15 minutes, until browned, tossing every few minutes with a spatula until nicely browned but not burned. Place in bowl.
  3. 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 grilled vegetables to the pasta, scraping in all juices from the bowl.
  4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, add the scallions, pine nuts, feta, and basil. Check the seasonings, and serve at room temperature.
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