Fall Vegetable And Orzo Casserole Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Steps:

• Cook the orzo according to package instructions, cool.
• Slice the eggplant into 1/2" slices, salt both sides and place on paper towels, cover with paper towel allowing the slices to drain for 1 hour. Pat dry with fresh paper towels, set aside.
• In a lightly greased 9 x 13 x 3" casserole dish.
• Mix together the orzo, tomatoes, pepper, green beans, onion and garlic season with salt & pepper.
• Pour into the casserole dish top with eggplant slices.
• Place in 375F oven uncovered for 45 minutes.
• Meanwhile break the crustless bread slices into crumbs.
• Melt butter/margarine in a skillet, mix in crumbs, do not brown them, remove and mix in the Parmesan and parsley.
• Remove casserole from oven, sprinkle the crumb mixture on top and return to oven bake a further 15 minutes or until the crumbs are golden.