Looking for something other than the humdrum potato salad to take to those summer barbecues and parties just around the corner? How about something full of color and flavor? I found this this Pinterest pin that might just be the answer……
If you’re anything like me, you’re thinking…. Roasted vegetables in the summer? Sounds like something to make in the fall.
I gave it a try for the first time a few weeks ago and found some of great things about this dish that make it great for summer get-togethers.
- It has a nice light flavor
- Has great color for that “ooh” factor when taking it to parties
- Can be served hot or cold (I preferred mine a little cool but not ice cold)
- The recipe makes enough for at least 1o servings (add more veggies for more servings)
- Can be prepared ahead of time
The recipe is Amy’s from She Wears Many Hats. Click here for the full recipe and see her beautiful blog.
The ingredients include
-Eggplant -Red onion -Garlic -Basil leaves
-Yellow and red bell peppers -Green onions
-Orzo pasta -Pine nuts -Feta cheese
-Lemon juice -Extra virgin olive oil
-Salt & pepper
Basically, the veggies are roasted, mixed together with the cooked pasta, pine nuts, green onion and cheese. It’s finished off with a light lemony dressing.
Sounds easy enough, huh? Well, I’ve made this a couple of times and have had mixed results. The first time it was great! The second time was good, but not as good as the first. I thought I’d share my experience with you to help you get the best results possible.
Things to keep in mind
-The longer thinner pasta had a better texture
-As in Goldie Locks and the 3 Bears, the vegetables can’t be too small or too big, they have to be just right.
The above picture is from my second attempt and they were too big. The first time they were diced too small. To give you a size reference, this is a half sheet sized cookie sheet. The eggplant pieces were close to an inch thick. This is one of those rare instances where smaller is better than bigger
Be careful with the amount of oil used to roast the vegetables in. The first time I just drizzled enough to lightly cover and they turned out great. The second time I measured and they came out a little too oily for me.
This isn’t specifically about this recipe but I just had to share my find with you.
I usually buy my olive oil in the big mega mama size from Costco but I was in a pinch and at my local mega-mart. There were so many choices, I was in a rush and just grabbed a bottle. It was Olivari Mediterranean Olive Oil.
I got a nice surprise when I got home. Look at that top, it is a flexible mess free pour spout! It was under 5bucks too!
If you can’t find it locally, you can click here to order online.
Yummy looking and yummy tasting. Light and flavorful. I usually don’t like peppers but roasting them made them awesome. And if it were possible to live only on pasta I would. I confess, I am a pasta addict.
If you invite me to a barbecue this summer, I’ll be bringing this.
Do you have a recipe for your go-to summer side dish that you’d like to share? Well, don’t hold back, share it with us! The clock is ticking, summer is here!
Tweet me, email me or comment below. Don’t be shy…..