This recipe was really good. We used some eggplant to replace part of the peppers and only used about 1/3 of the olive oil for the roasting and the dressing. We also substituted toasted, blanched almonds for the pine nuts since we aren't millionaires ;). We ate it in homemade whole wheat pitas. Yum. You can also add fresh cherry tomatoes at the end. Next time I will try it with whole grain orzo available here.
Vegetables:
4-6 smallish zucchini
yellow, red and orange peppers (1 of each)
1 red onion
2-3 cloves of garlic
1/3 C olive oil
salt and pepper to taste
chop vegetables, toss with olive oil, salt and pepper. Spread onto a foil lined baking sheet and roast in oven at 425 for 40-50 minutes.
Meanwhile, cook orzo (1 lb.)
Toss cooked vegetables and orzo together with:
Dressing:
1/3 cup lemon juice
1/2 cup olive oil
2 tsp. salt
1 tsp pepper
drizzle over salad and add:
1/2 c toasted pine nuts
8 oz. crumbled feta cheese
15 fresh basil leaves - chopped.
Serve at room temperature or chilled.
It was quite good, but we ate ours outside the pita. Next time I'll have to try it in it, and the tomatoes sound like a great addition.
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