Community Pick
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."
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 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, peeled and 1 inch diced
- 2 garlic cloves, minced
- 1⁄3 cup olive oil
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 lb orzo pasta or 1/2 lb rice-shaped pasta
-
For the dressing
- 1⁄3 cup fresh lemon juice (2 lemons)
- 1⁄3 cup olive oil
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
-
To assemble
- 4 scallions, minced (white and green parts)
- 1⁄4 cup pignolis, toasted (pine nuts)
- 3⁄4 lb good feta, 1/2 inch diced (not crumbled)
- 15 fresh basil leaves, cut into julienne
directions
- 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.
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Reviews
-
I was looking for something a little different to do with my eggplant and discovered this yummy recipe. I've already made it twice and loved it each time. A new go to recipe to use delicious summer vegetables. -
We loved this recipe! The lemon dressing is the star of the dish, although I cut down the olive oil slightly to make it healthier. I also added some dried ground oregano which went really well with the lemon. Thanks for a super recipe! -
This may be one of the most fantastic things I've ever eaten! Couldn't stop picking at it last night! It's a good thing my husband doesn't like eggplant or peppers b/c I don't think I could share! I also cut way back on the oil with the veggies and only made 1/2 the amount of dressing and I thought it worked well. Will cut back on the salt next time. Oh, also used less feta, just poured until it looked right, but it was a little less than 4 oz. My house smelled of roasted peppers all day! : ) Will definitely make again! My 13 month old loved the pasta and peppers! -
Love this dish! I've done the feta but I've also substituted with goat cheese. Makes it less salty and adds a nice creaminess. -
Made this as a side dish and everyone loved it.
see 28 more reviews
Tweaks
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Waaaay too much oil as written. I only used two tablespoons to roast the veggies and one tablespoon in the "dressing." It still seems kinda oily, but I'm allowing it to sit and absorb. The flavors are great, although I did substitute zucchini for the eggplant (personal preference). I'm also leaving out the basil, pine nuts, and scallions because I don't have them. -
With a little tweaking for dietary considerations, this was a fabulous recipe. I subbed zucchini and yellow squash for the eggplant, and cut way back on the oil - just a bit sprayed on the veggies before roasting, and 2 T oil to 1/4 c lemon juice for the dressing. With all the vegetables, the color gives a gorgeous presentation, so it would be great for company. We tried it at room temp, cold, and reheated in the microwave - cold was just ok, but the others were great. Thanks so much for posting!
RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
