Orzo With Roasted Vegetables

01Method

1. 1

   Preheat the oven to a high roasting temperature.

2. 2

   Place the aubergine, peppers, onion, and garlic on a large sheet pan, drizzle with olive oil, season with salt, and toss to coat. Roast for 40 minutes until well browned, turning the vegetables once halfway through with a spatula.

3. 3

   While the vegetables roast, cook the orzo in a large pot of well-salted boiling water for 7 to 9 minutes until tender. Drain and tip into a large serving bowl. Add the roasted vegetables along with all the juices and caramelised bits from the pan.

4. 4

   Whisk together the lemon juice, olive oil, salt, and pepper to make the dressing, then pour it over the orzo and vegetables.

5. 5

   Allow the salad to cool to room temperature, then fold in the spring onions, pine nuts, feta, and basil. Taste and adjust seasoning before serving at room temperature.