INA GARTEN ROASTED VEGETABLE ORZO RECIPES

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ORZO WITH ROASTED VEGETABLES (BAREFOOT CONTESSA) INA GARTEN



Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten image

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

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
1/3 cup fresh lemon juice (2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
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

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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