This recipe (from Barefoot Contessa Parties!) was the unsung star of the week. You know it’s good when my husband digs into his vegetables before even looking for meat. This was a great way to use up the dozens of sweet peppers that we get from the CSA – they come in various colors and sizes, and it great quantity. The red onion, which I ordinarily kind of dread using, gives it a great flavor, especially after being roasted. I used green zucchini and yellow summer squash instead of the eggplant. And what is it about orzo that makes it so good? Is it that it’s so easy to eat? I could eat piles of it. This would be great for a picnic or potluck, or for vegetarians at a dinner party, or even as an offering for new parents or a grieving family.
By the way, I’m going to count this as a completion of the recipe for Roasted Summer Vegetables in How Easy is That? It’s essentially the same recipe, skipping the orzo, feta, and dressing. I suppose you could make that if you were gluten intolerant, or diabetic, or just lazy. The repetition in recipes is awfully suspicious. For shame, Ina!