This is a favorite recipe for picnics and potlucks, I got the idea from the Barefoot Contessa cooking show in food network. I hope you will enjoy it as much as all my friends!
2 small eggplants, diced (I like the skin on, but if you like it you can peel it)
1 zucchini, diced
1 red bell pepper, diced
1 red onion, peeled and diced
3 whole unpeeled garlic cloves
3 tablespoons olive oil
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 cup freshly squeezed lime juice (1 lime)
Final touches:
10 Kalamata olives, pitted and chopped
4 scallions and 5 pieces sundried tomatoes in olive oil, minced
3/4 pound feta cheese, 1/2-inch diced
10 basil leaves, julienned
Preheat the oven to 350 degrees F.
Toss the eggplant, zucchini, bell pepper, onion, and garlic with the olive oil, salt and pepper on a large sheet pan. Roast for 30-40 minutes, until browned, turning once with a spatula. When ready take out the garlic cloves, peel, smooth to a paste and add them back to the rest of the vegetables
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl, run cold water over it. 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 lime juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the olives, scallions, feta cheese, sundried tomatoes and basil. Check the seasonings, and serve at room temperature.
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