32 Reviews

Waaaay too much oil as written. I only used two tablespoons to roast the veggies and one tablespoon in the "dressing." It still seems kinda oily, but I'm allowing it to sit and absorb. The flavors are great, although I did substitute zucchini for the eggplant (personal preference). I'm also leaving out the basil, pine nuts, and scallions because I don't have them.

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clevine September 14, 2009

With a little tweaking for dietary considerations, this was a fabulous recipe. I subbed zucchini and yellow squash for the eggplant, and cut way back on the oil - just a bit sprayed on the veggies before roasting, and 2 T oil to 1/4 c lemon juice for the dressing. With all the vegetables, the color gives a gorgeous presentation, so it would be great for company. We tried it at room temp, cold, and reheated in the microwave - cold was just ok, but the others were great. Thanks so much for posting!

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Lori in NC August 12, 2009

I would give this 4.5 stars. The vegetables alone were awesome. I used 1 1/2 tablespoons of garlic and would increase it next time. I personally would decrease the lemon in the dressing or gradually pour the dressing in to your liking. I bought the crumbled feta and just folded it in right before eating. I think you could also use parmesan cheese as well. I will make this again.

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Ck2plz August 09, 2009

Just tried this and will definitely make again! I just needed a side vergatable dish, so I left out the orzo and was still delish. I did not use all the oil and no scallions.

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mapaklenk August 02, 2009

AWSOME!! is all I can say!!

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peecetwou April 26, 2009

I love the combo of feta and pine nuts so this sounded really great to me. Turned out to be a delicious, elegant and colorful dish that would go well with anything ( I served with roast chicken). I changed up the veggies a bit based on what I had...left out the eggplant and added zucchini and asparagus. I did think it was slightly oily so I think I will cut back on the olive oil next time. Maybe just a drizzle on the veggies to roast them. That would cut back on the fat and calories, too. Thanks for sharing!

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little_wing March 27, 2009

I'm really glad I made this - it's a beautiful salad!!! I didn't add the feta because of the cost, so I was worried it wouldn't be as good - but it was great. The flavour of the vegetables really comes through. I cut down on the oil & found I still had a lot, so I didn't add the oil in with the dressing. Other than that, this is perfect! Thanks for posting it Roxy!

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Mellowpuff January 15, 2009

Awesome! Had some eggplant and red and yellow peppers to use up, and am so glad I found this recipe. LOVED the combination of sweet roasted veggies with orzo, feta, and lemon dressing. Reduced the olive oil used on the veggies to 1/4 cup, and probably didn't use that much feta, just kind of threw it in. Awesome side dish or simple lunch. I'll defintely make this again! Thanks for sharing the recipe!

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LonghornMama December 25, 2008

I really wanted to love this dish, but it was just not a winner for my family. The feta taste was way too overpowering for us, and I thought too much lemon and oil as well. The roasted veggies looked and tasted great; they had lots of oil, and perhaps with half the dressing, the salad would have had a better mouth feel. I'd halve the feta as well.

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Couperine October 07, 2008

Festive, fun and easy -- highly recommend for a summer side.

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McIver July 09, 2008
Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten