Make this tonight!

I had to take a salad to a church BBQ last night, and of course I couldn't take just ANY salad! Nasty green salads from a bag at BBQ's make me ill. I've been wanting to make this orzo salad I saw on the Barefoot Contessa, so it was perfect opportunity. If it sucked, then I wouldn't have to eat it all myself, and if it was yummy, then it would be the hit of the picnic.

Well, of course it was delish!

I did change up the recipe a little bit. I cut the oil down while roasting the veggies. I also changed out eggplant for zucchini, and left out the 1/4 cup pine nuts. Nuts ruin everything! I also cut down the 3/4 cup of feta cheese to just a handful.

YUM! I'm kinda sad I shared it with everyone. I could have eaten the entire bowl myself.

Orzo with Roasted Vegetables

Adapted from the Barefoot Contesssa

1 medium zucchini 1-inch diced
1 medium red bell pepper, 1-inch diced
1 medium yellow bell pepper, 1-inch diced
1 medium red onion, peeled and 1-inch diced
2 cloves garlic, minced
1/4 cup (or less) good olive oil
1½ tsp kosher salt
½ tsp freshly ground black pepper
½ lb orzo

FOR DRESSING:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper

TO ASSEMBLE:
4 whole scallions (white and green parts)
Good feta, ½-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade

1. Preheat oven to 425°F.

2. Toss zucchini, bell peppers, onion, and garlic with the olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

3. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Don't overcook.

4. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

5. 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, feta and basil. Check the seasonings and serve at room temperature.