Рецепт orzo with roasted vegetables
people often ask me "don't you miss eating meat?" - my answer is always yes - but really the only thing i truly miss is cooking with pork fat. there is no way to emulate that in vegetarian cooking.
the thing about not eating meat is - you really need to know how to cook vegetables. i swear to you that i would choose my roasted vegetables over any dessert! knowing how to properly cook vegetables is the best weapon in a vegetarian's arsenal.
vegetables are versatile and easy. my favorite way to cook vegetables is to roast them with olive oil, garlic, salt and pepper - but you can really use whatever you like to flavor them. here are some of my usual flavoring suspects...
- grill seasoning (i use a blend from a local gourmet store - but really any will do)
- mustard seeds
- rosemary
- thyme
- italian seasoning
this is another lovely pasta dish adapted from the great one (ina garten). the orzo goes nicely with the roasted vegetables - it is small enough to not get in the way of the vegetables - but does a nice job of providing some substance to the dish. the bright lemon vinaigrette pulls the vegetables and orzo together. i totally forgot the pine nuts but the feta was a nice bite on top of the dish.
orzo with roasted vegetables
adapted from the great one (ina garten)
Ingredients
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 zucchini, 1 -inch diced
- 3 carrots, 1 -inch diced
- 4 garlic cloves, minced
- 1/3 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound orzo or rice-shaped pasta
- For the dressing:
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- zest of 1 lemon - grated
- 1/3 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- To assemble:
- 4 scallions, minced (white and green parts) (i omitted these)
- pint of grape tomatoes - halved
- 1/4 cup pignolis (pine nuts), toasted (i forgot these - would have been so good!)
- feta - or sprinkling on top
Directions
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 30 minutes, until browned, turning once with a spatula.
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 roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, and feta. Check the seasonings, and serve at room temperature.
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