Ina’s Orzo and Roasted Veggies

What’s old is new again.  I rediscovered this recipe I made long ago while leafing through Ina’s cookbook, “Barefoot Contessa Parties”.  I’ve already made it twice this summer and plan to make it again as long as my audience keeps changing.  It is a great side dish as it fulfills two roles - it’s both vegetable/salad and starch. Eggplant, peppers, onions, orzo, and feta play the starring roles, but the dressing, scallions and basil are key players too.  It feeds 8 people easily, you can prep it well ahead of time and it goes great with a simply prepared fish or meat. Add an easy green vegetable to your menu if you want (like Ina’s snap peas and asparagus dish also in that recipe book), and your guests will be satisfied indeed.