Janine's Recipes

Adapted from Ina Garten

This is one of my favorite Ina Garten recipes. It is loaded with vegetables and full of flavor. It’s a great pot luck dish, side dish, or a meal on its own. It’s great cold or at room temperature and holds up beautifully in the fridge. I modified the recipe slightly to reduce unnecessary oil. I have also simplified the directions.

---

• 1 small eggplant (see instructions below)
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup olive oil (I use 3 tablespoons)
• 1.5 teaspoon kosher salt (I use 1 teaspoon)
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo
• 4 scallions, minced (white and green parts)
• 1/4 cup pine nuts, toasted
• 3/4 pound feta, 1/2-inch diced,not crumbled (I use 1/2 pound)
• 15 fresh basil leaves, cut into julienne
• DRESSING:
• 1/3 cup freshly squeezed lemon juice (I use 3 tablespoons)
• 1/3 cup olive oil (I use 2 tablespoons)
• 1 teaspoon kosher salt (I use 1/2 teaspoon)
• 1/2 teaspoon freshly ground black pepper

---

1. Preheat the oven to 425-F.
2. In a large bowl, toss the bell peppers, onion, and garlic with 1 tablespoon olive oil, salt, and pepper.
3. Cut the eggplant into slices, approximately 1/2 inch thick ( see photo below). Brush each slice (both sides) with olive oil. Then cut each slice into 1/2-inch cubes. Spinkle eggplant with salt and pepper. Add the eggplant to the bowl with the other vegetables. (The reason I add oil to the eggplant separately is because eggplant soaks up oil like a sponge and will prevent the other vegetables from getting coated).
4. Pour the vegetables onto a sheet pan (two sheet pans may be necessary to prevent the vegetables from being over crowded). Roast for 40 minutes, until browned, turning once with a spatula.
5. Meanwhile, cook the orzo according to the package.
6. For the dressing, whisk together all the ingredients in the bowl you will use to serve.
7. Drain and transfer the orzo to the serving bowl. Toss with the dressing.
8. Add the roasted vegetables and toss. Allow to cool to room temperature, then add the scallions, pine nuts, feta, and basil.

This is how the eggplant should be sliced.