Orzo with Roasted Vegetables

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Great! I made it without the dressing-- enough dressing from the roasting of the veggies with the orzo.

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Great for a BBQ--Make it ahead except for the basil, feta & pine nits--bring to room temp & add them & serve--I too go easy on the oil when roasting & add a squeeze more fresh lemon juice before serving. Will try with the zucchini this weekend!

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Awesome recipe! Everyone loved it. The feta cheese is great in it. I made it just as she instructed and it turned out great.

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Excellent recipe! I substituted quinoa for the orzo the second time I made it.
It works well and is extremely flavorful. For the absolute BEST texture, use the orzo.
But if health matters......(and it does! the quinoa is still great!
I too just use enough oil to roast the veggies to coat them well without swimming in oil.
I also used eggplant AND zucchini with sweet onions and red peppers. It all works well.
Fabulous!

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Made this for 4th of July with a few changes: Zucchini for the Eggplant, added Crimini Mushrooms, added some Trader Joe's Chicken & Garlic Sausage, changed the Feta to fresh Mozzerella, added a lot of rough chopped fresh garlic and changed the Basil to Italian Parsley. It was amazing!! I would reduce the roasting oil next time and add the zucchini 1/2 way since it got a little mushy. Rave reviews!

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Fantastic. Just served it at our neighborhood 4th of July get together and everybody loved it. I followed everybody's advice about the zuchini, less oil in the roasting part and only 20 minutes on the vegies. Great combination of ingredients. They all come together nicely.

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Loved it! Such a change from the same old pasta salad made with tri-color rotini! I cut the roasting time in half, from 40 minutes to 20. The vegetables were cooked perfectly...I plan on roasting my vegetables like that from now on -- such a perfect robust flavor! I brought it to a party where Italian Sausage on the grill was the main dish. It was a huge hit at the party! They all want the recipe, which of course, I will share! I couldn't add the pine nuts as one of the party goers has an allergy. Can't wait to make it again with the pine nuts for another layer of flavor!

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Definitely 5 star - I normally do some changing to the recipes to suit our tastes, but I make this just the way it is! It is delicious and perfect - very rich, but soooo good! TRY IT!!!

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I wished I had followed my instincts and grilled the veggies in a grill pan. But I didn't and actually oven roasted them for 40 minutes as suggested. They were a mushy mess. I was a bit embarassed to bring it to the family gathering, but I didn't have time to make something else. All in all the flavors were good and I'll may make it again but with grilled veggies.

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Made this just last night for my boyfriend and me, and we dug a huge path through it. The roasted vegetables are so incredibly delicious, especially the red onion [do NOT substitute with another type of onion, trust me]. I used far less salt than the recipe called for, omitted the feta, substituted the eggplant with zucchini, used slivered almonds instead of pignolis [too cost prohibitive] and used less olive oil [1/4 cup] and more lemon juice for the dressing. Use only 2 - 3 tbsp. olive oil for roasting the vegetables and not 1/3 of a cup - your veggies will be swimming in oil if you do. Tastes so fabulous - will be making again; this would be a great side dish to serve with grilled meats like chicken or fish!