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Parve
Easy
10 Servings
Allergens 
0 Minutes
Diets
This dish is a great side, usable with any protein, from poultry and fish to tofu and steak.
1 small eggplant, peeled and cubed
1 yellow pepper, diced
1 red pepper, diced
1 red onion, diced
2 cloves garlic, minced
1/2 cup Gefen Olive Oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 pound orzo, such as Gefen Whole Wheat Orzo, cooked al dente
1/3 cup Heaven & Earth Lemon Juice
1/3 cup Gefen Olive Oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 scallions
1 teaspoon basil
1/4 cup pine nuts
Gefen Olive Oil, for sautéing
In a large bowl, mix vegetables with seasonings until well coated.
Spread vegetables onto a the prepared cookie sheet and roast for 40 minutes, mixing occasionally. Remove from oven; cool slightly.
Combine orzo with roasted vegetables in a large bowl. Stir in dressing ingredients.
Preheat oven to 425 degrees Fahrenheit. Line and grease a cookie sheet.
Heat oil in a small pan.
Dice scallions and sauté until golden.
Stir in basil and pine nuts; sauté an additional three to four minutes. Use one to two teaspoons of topping per portion.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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orzo with roasted vegetable by dining in, the instructions are not well written can you please send me the corrected instructions? thank you
these instructions are unclear can you please correct them