Orzo Salad

My mother in law makes this Orzo salad that is so delicious that I beg her to make it whenever she asks "Can I bring anything?".

What you need for the base:

1 small eggplant, peeled and diced (you can use zucchini or squash too)

2 colorful peppers diced

1 red onion peeled and diced

1/2 a package of frozen corn

2 cloves minced garlic

1/3 cup olive oil

1/2 teaspoon ground pepper

1 and 1/2 teaspoon salt

1/2 lb Orzo

What you need for the dressing:

2 Lemons (squeezed)

1/3 cup olive oil

1 teaspoon kosker salt

1/2 teaspoon ground pepper.

Toppings:

1/4 cup pignolis

3/4 lb diced (not crumbled) feta

Diced Chicken or Sliced Steak or Tofu

Preheat oven to 425 degrees. Toss eggplant, peppers, corn, onion, garlic and olive oil with the salt and pepper on a large baking sheet. Roast for 40 minutes. Stir it up once.

Cook the Orzo until tender.

In a large bowl mix the roasted goodness and the Orzo. Add the dressing (which I mix before and make extra because it's a delicious light salad topper) and chill. Before serving mix in the nuts and the feta.

I love to have this as a side one night, and then I mix in some chicken or grill some sliced steak and have it on top for lunch or the next nights dinner.

You will hide the bowl behind all of the apple juice in your fridge so that no one asks to take some home. And if they find it. You'll fake sneeze on it while dishing it up. You will go to any means necessary to keep this within your possession.

Great for pot luck dinners.