Here is my contribution to the Summer Salad request, K!

ROASTED VEGETABLE & ORZO SALAD


INGREDIENTS:

½ pound Orzo Pasta
1 Small Eggplant
1 Medium Red Onion
2 Small Summer Squash
2 Small Zucchini
3 Cloves Garlic
1 Small Red Bell Pepper
1 Small Yellow Bell Pepper
1 Lemon
Olive Oil
15 Fresh Basil Leaves
½ cup Toasted Pine Nuts
1 Bunch Green Onions
12 oz Feta Cheese
Salt & Freshly Ground Black Pepper

METHOD:

Preheat oven to 425 degrees.

In a large pot of well-salted boiling water prepare orzo as per package instructions. Drain, rinse and stir in 2 tablespoons of olive oil to prevent sticking. Set aside.

Cut the eggplant, onion, summer squash, zucchini red & yellow peppers into ½ inch cubes and place in a large bowl. Mince the garlic and add to the vegetables. Toss with olive oil, salt and pepper, to coat. Spread onto a foil lined cookie sheet (2 if necessary) in a single layer with enough space between vegetables so that they roast rather than steam, for 1 hour. Stir vegetables occasionally. Remove when done and let cool to room temperature.

In a large bowl, combine orzo, vegetables, 3-4 tablespoons olive oil, zest and juice of lemon, salt and pepper. At this point the salad can be covered and refrigerated for one day. If cold, allow the salad to come to room temperature before continuing.

One hour before service thinly slice the green onions including white, thinly slice (chiffonade) the basil, cut the feta cheese into ¼ inch cubes. Add the onion, basil, feta and pine nuts to the salad and combine. Taste and adjust for seasoning. Serve.

A Chianti or Pinot Grigio offers a nice accompaniment.