What I Heart Today: Party Food II

Sorry for the intermittent breaks! I'm having a hard time getting it together these days, so much going on.  I wanted to continue with my party menu, focusing today on what items on my menu were a hit.  The two favorite dishes were PB&J that one of my BFFs, Liz, made for me, she cut them out with heart cookie cutters and the adults were climbing over kids to get to them!  The second big hit of the day was another dish one of my BFFs, Haze, made and that was an orzo with roasted vegetables.  Haze has made this several times, I stole the recipe from her and always get compliments when I make it.  the recipe is below and I suggest you give it a try sometime soon!

 

(image and recipe via)

Ingredients

nocoupons

• 1 small eggplant, peeled and 3/4-inch diced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo or rice-shaped pasta

For the dressing:

nocoupons

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

To assemble:

nocoupons

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis (pine nuts), toasted
• 3/4 pound good feta, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
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, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.