Roasted Vegetable Orzo Salad

A mediterranean style pasta dish that can be prepared days ahead of time. 

Ingredients:

1 small eggplant
1 small yellow zucchini
1 small onion
1/2 sweet red pepper
1/2 sweet orange pepper
1/3 cup olive oil
salt and pepper to taste

20 oz dry orzo
7-8 cups chicken broth

3-4 oz feta
a few basil leaves and some kale
cherry tomatoes

Dressing:
1/2 cup olive oil
1/3 cup lemon juice
1 tsp honey
salt and pepper to taste
2 pinches of sugar

Slice or dice the vegetables and toss with olive oil. Spread on a lined baking sheet, salt and pepper, and roast at 425F for 35-40 minutes.

Meanwhile bring the chicken broth to a boil and add orzo. Cook on medium heat, partially covered, for 7-9 minutes. Remove from heat, cover and sit 10 minutes. If after 10 minutes the broth has not all been absorbed, remove the orzo with a slotted spoon to a bowl or container and keep the remaining broth for another use. 

Add the roasted veggies to the orzo. You can prepare to this point 2 or 3 days ahead of time. You might want to toss with a tablespoon or 2 of olive oil and refrigerate.

A few hours before serving combine the dressing ingredients. Crumble feta, cut basil and kale in slivers and add to the orzo mix. Toss with the dressing and serve at room temperature. Add some cherry tomatoes too!

Serves 10-12