Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten
This is a great way to get your veggies in. The lemon dressing goes great with the orzo. The result is a colorful dish that’s great for entertaining since you eat it at room temperature.
Ingredients
- 1 1
- small eggplant, peeled and 3/4 inch diced
- 1 1
- red bell pepper, 1 inch diced
- 1 1
- yellow bell pepper, 1 inch diced
- 1 1
- red onion, peeled and 1 inch diced
- 2 2
- garlic cloves, minced
- 1/3 1/3
- cup olive oil
- 1 1/2 1 1/2
- teaspoons kosher salt
- 1/2 1/2
- teaspoon fresh ground black pepper
- 1/2 1/2
- lb orzo pasta or 1/2 lb rice-shaped pasta
- 1/3 1/3
- cup fresh lemon juice (2 lemons)
- 1/3 1/3
- cup olive oil
- 1 1
- teaspoon kosher salt
- 1/2 1/2
- teaspoon fresh ground black pepper
- 4 4
- scallions, minced (white and green parts)
- 1/4 1/4
- cup pignolis, toasted (pine nuts)
- 3/4 3/4
- lb good feta, 1/2 inch diced (not crumbled)
- 15 15
- fresh basil leaves, cut into julienne
Preparation
Step 1
1 Preheat the oven to 425 degrees F.
2 Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
3 Roast for 40 minutes, until browned, turning once with a spatula.
4 Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
5 Drain and transfer to a large serving bowl.
6 Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
7 For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
8 Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
9 Check the seasonings, and serve at room temperature.