Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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