Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten

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Total Time
1hr
Prep
20 mins
Cook
40 mins

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.

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Ingredients

Nutrition

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.
  3. Roast for 40 minutes, until browned, turning once with a spatula.
  4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
  5. Drain and transfer to a large serving bowl.
  6. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  7. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
  8. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
  9. Check the seasonings, and serve at room temperature.
Most Helpful

5 5

We loved this recipe! The lemon dressing is the star of the dish, although I cut down the olive oil slightly to make it healthier. I also added some dried ground oregano which went really well with the lemon. Thanks for a super recipe!

5 5

This may be one of the most fantastic things I've ever eaten! Couldn't stop picking at it last night! It's a good thing my husband doesn't like eggplant or peppers b/c I don't think I could share! I also cut way back on the oil with the veggies and only made 1/2 the amount of dressing and I thought it worked well. Will cut back on the salt next time. Oh, also used less feta, just poured until it looked right, but it was a little less than 4 oz. My house smelled of roasted peppers all day! : ) Will definitely make again! My 13 month old loved the pasta and peppers!

5 5

Made this as a side dish and everyone loved it.