We take dinner on the road!

Tonight Russ and I are making dinner at home and taking it over to eat with his grandparents and Great Aunt Eunice. So when we were deciding what to make we kept in mind that we would want dishes that transfer well and will stay hot or work well at room temperature. We decided on marinated, grilled flank steak, orzo with roasted vegetables, fresh tomato slices, and corn on the cob.

Russ marinated the flank steak in Mr. P's Original Marinade. This is our new find from a local butcher shop. We tried the spice blend (in spicy original) the other night and liked it, so this time we decided to try the marinade. We timed it to have it come of the grill right before we left and then it would rest while we drove over and be ready to slice once we arrived and were ready to eat.

The marinade tastes similar to Dale's or Moore's only less salty and with a more complex flavor. Russ and I both agreed that we preferred Mr. P's to the others. The flank steak had great flavor and Russ grilled and sliced it perfectly. (Flank steak should be cut thinly against the grain.)

As I mentioned in an earlier post we have lots of yummy fruits and veggies from the Farmer’s Market to eat this week. I decided to use some of them in Ina Garten’s Orzo with Roasted Vegetables. I did make one major change in substituting the bell peppers with squash and zucchini since this is what I had from the market. I also used a small white and purple eggplant in mine. I peeled the eggplant and then diced it along with the squash, zucchini, and onion. These are tossed with olive oil, salt and pepper and roasted for about 40 minutes. While they are roasting I cooked the orzo (which being small cooks very quickly), made the dressing, and prepped the topping. Once the vegetables are done they are mixed with the orzo and dressing and at the last you add the toppings.

I doubled the orzo because I was worried that we wouldn't have enough for everyone and that was a mistake. While the flavor was wonderful and all the elements mixed together really well there was too much pasta (as you can see from the picture). The extra pasta mainly made it harder for the vegetables and other flavors to show through as I had wanted them to. Next time I will definitely not increase the pasta. The dressing gave the dish a wonderful lemony flavor that complemented the roasted vegetables, fresh basil, and feta perfectly. This was a delicious side dish that definitely should be served at room temperature making it great for transporting it or using it this Fall for tailgating.

We also served fresh corn on the cob and tomato slices. For dessert we had blueberries, strawberries, and peaches. It was a very summery meal that transported well and everyone enjoyed. Russ and I had a wonderful time eating with his grandparents and Great Aunt Eunice. We may have to take the food on the road to Somerby again soon! Russ rates the flank steak a 8 and the Orzo a 9.

Orzo with Roasted Vegetables, Ina Garten

1 small eggplant, peeled and ¾ inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion, peeled and 1 inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ pound orzo or rice shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
¼ cup pignolis (pine nuts), toasted
¾ pound good feta, ½ inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

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.