ROASTED VEGETABLES SALAD RECIPE RECIPES

Name: Orzo with Roasted Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: european
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 good olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 pound orzo or rice-shaped pasta; 1/3 cup freshly squeezed lemon juice (2 lemons); 1/3 cup good olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 scallions, minced (white and green parts); 1/4 cup pignolis (pine nuts), toasted; 3/4 pound good feta, 1/2-inch diced (not crumbled); 15 fresh basil leaves, cut into julienne

ORZO WITH ROASTED VEGETABLES RECIPE | INA GARTEN | FOOD ...

Orzo with Roasted Vegetables Recipe | Ina Garten | Food ... image

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

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 good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound 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.

ROASTED WINTER VEGETABLES RECIPE | INA GARTEN | FOOD NET…

Roasted Winter Vegetables Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories side-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

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