INA GARTEN ORZO SALAD RECIPES
ORZO WITH ROASTED VEGETABLES RECIPE | INA GARTEN | FOOD ...
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 17
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.
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.
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 593.4, FatContent 40.9, SaturatedFatContent 12.2, CholesterolContent 50.5, SodiumContent 1369.5, CarbohydrateContent 43.8, FiberContent 6, SugarContent 7.9, ProteinContent 15.8
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