Adapted from: The Barefoot Contessa
This pasta salad style orzo recipe is a great thing to bring to a BBQ or picnic. Its so popular at my house that I have to set some aside if I want any leftovers. The roasted bell peppers and eggplant give it a colorful look, and the sesame oil adds a delicious and unusual flavor. It serves as an excellent side to BBQ chicken or steak. I usually roast the vegetables in the oven, but feel free to roast them on the BBQ in larger slices and then chop to bite-size once cooked.
You will need:
- 2 cups orzo
- 1 medium or two small eggplant
- 1 whole red onion
- 1 red bell peppers
- 2 cups feta cheese
- 1/2 cup toasted pine nuts
- 1/4 cup fresh basil
- 1 Tbs olive oil
- 2 Tbs sesame oil
- Salt and pepper to taste
Preheat oven to 375º. Chop the bell pepper, eggplant, and red onion into bite-size pieces and toss in a large bowl with the olive oil to coat.
Spread the vegetables on a baking sheet and roast in oven for 40 mins. While the vegetables are roasting, cook the orzo according to package instructions and then drain. Once the orzo and vegetable are cooked and cooled to room temperature combine together in a large bowl and add feta cheese, pine nuts, basil sesame oil and salt and pepper.
One bite of this galette with sweet figs and the slightly tart raspberries will make you a fan too. This galette won’t last long and I guarantee you won’t throw it away either.