This was another recipe from the Star-Telegram article on tailgating foods (hence the UT inspired name) and it was so good! It's not really your standard "tailgating" food, and it takes a little more time and effort than my usual football foods, but it was delicious and I'll definitely be making it for dinner again soon (no football watching required)!
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion, 1 inch diced
2 cloves garlic, minced
2 1/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
2/3 cup olive oil, divided
Zest from 1 lemon
1/3 cup freshly squeezed lemon juice (2 lemons)
8 oz. orzo
1 small bunch green onions, thinly sliced white and part of green
1/2 cup pine nuts, toasted
4 oz. crumbled feta
1 cup cherry tomatoes, halved
Preheat oven to 425. Toss the eggplant, bell peppers, onion, garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper with 1/3 cup olive oil; coat evenly. Place mixture on a large sheet pan and roast for 40 minutes, turning once with a spatula. Make the dressing by combining the remaining olive oil, lemon zest, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook the orzo according to package directions. Drain and add hot orzo to the dressing. After roasting, add the vegetables to the pasta. Let cook to room temperature. Add green onions, pine nuts, feta and tomatoes. Check the seasonings. Keeps well in the refrigerator. Serve cool or at room temperature.
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