Sunday, April 13, 2008

Mediterranean Orzo Salad

One last Moosewood recipe before I get round to returning the book to my vegetarian blogging friends Dave and Katharine ( This is one of the best. I love recipes like this, where there are different flavours in each bite.

2 tablespoons olive oli
4 cups egpland
4 pressed garlic cloves
1/2 tsp salt

1 cup orzo
2 tsps capers
1/3 cup toasted pine nuts
1/2 cup minced red bell peppers
2/3 pitted chopped mixed olives
1 1/2 cups chopped fresh tomatoes
1/3 cup chopped fresh parsley

grated feta cheese

(1) heat oven to 450. lightly oil a 9 x 12 inch baking pan.
(2) Mix olive oil, eggplant, garlic and salt in the pan. Bake until edges of eggplant begin to brown, 20 -30 minutes.
(3) mix together the eggplant with all the other ingredients in a large bowl.
(4) cook orzo in salted water, and then mix with the vegetable mix.

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