Food Network Scholar: Orzo with Roasted Vegetables

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Sunday, July 27, 2014

Orzo with Roasted Vegetables

I had a grilled meal planned for tonight. The weatherman kept calling for ominous storms. Yup, it rained, but was really short lived! I had already made an about face, and took my grill ingredients and set another course. While it wasn't raining, I went to the garden and gathered eggplant, zucchini, yellow squash, peppers, basil, and parsley. You can change the veges you use in this delicious pasta dish. I could see some mushrooms and possibly asparagus fitting in well. Don't add tomatoes though; they will take away from the lemon and sweet basil. This meal was why we do the garden. The colors, the flavors, and the textures made this a taste experience. Roasting the vegetables made all the difference. And, in the end, I didn't miss not grilling today!

Orzo with Roasted Vegetables
printable recipe

1 small eggplant, 3/4 inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 small zucchini, 3/4 inch diced
1 yellow squash, 3/4 inch diced
1/2 red onion, diced
2 garlic cloves, minced
1/3 c. olive oil
1-1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/2 lb. orzo or small pasta
4 scallions, sliced
1/4 c. toasted pine nuts
crumbled feta
fresh basil leaves cut in chiffonade

For the dressing:
1/3 c. fresh lemon juice
1/3 c. olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper

Preheat the oven to 425 degrees.
Toss the eggplant, peppers, zucchini, squash, onion and garlic, with oil, salt and pepper on a large baking sheet.

Roast for 40 minutes until browned, stirring once during cooking.
Meanwhile cook the orzo according to the package directions. Drain and put in a large serving bowl.
For the dressing, whisk the lemon juice, oil and salt and pepper.

To the pasta, add the roasted vegetables and the dressing.