Orzo with Roasted Vegetables

Ina Garten

Copyright 2001 Barefoot Contessa Parties!, All Rights Reserved

Show: Barefoot ContessaEpisode: Anniversary Dinner

Picture of Orzo with Roasted Vegetables Recipe 4 Videos | Photo: Orzo with Roasted Vegetables Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 0 min
Prep
20 min
Cook
40 min
Yield:
6 servings
Level:
Easy
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This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

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

For the dressing:

  • 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

To assemble:

  • 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

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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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 247 reviews

  • on February 02, 2012

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    I LOVE, LOVE, LOVVVVVVVVVE this recipe!! I make it COUNTLESS times! My newest rendition is with spiral gluten-free noodles for a friend of mine that cannot eat orzo and it is JUST as great as it is with orzo!! Side dish, schmide dish...WE EAT IT SOLO and NO leftovers! : GOOD, GOOOOOOOD stuff!!

    people found this review Helpful.
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  • on January 31, 2012

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    I love this! I make it as a side dish and usually serve it with seafood since the lemon complements the fish really well. The first time I made it I used feta but I thought it kinda overpowered the rest of the flavors so the second time I used goat cheese and it was perfect. The trick is to put the goat cheese in the freezer for 15-20 min so it crumbles more easily. I nixed the pine nuts, it's not worth the extra cost.

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  • on January 02, 2012

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    Wow a crowd. Should be intermediate level. Delicious. Healthy. Definitely peel the eggplant. Watch the veggies-don't burn them.

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