Loading Video...
Recipe courtesy of Ina Garten

Orzo with Roasted Vegetables

Getting reviews...
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 6 servings
Share This Recipe

Ingredients

For the dressing:

To assemble:

Directions

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.
32m Easy 99%
CLASS
7m Easy 98%
CLASS
22m Easy 97%
CLASS
Katie Lee Biegel

Chopped Salad

14m Easy 97%
CLASS
Nahika Hillery

Boulet

37m Easy 96%
CLASS
19m Easy 99%
CLASS
17m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages