Orzo and roasted vegetables with feta Recipe

Name: Orzo and roasted vegetables with feta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, stripe peeled and diced in 3/4 inch cubes; 1 red bell pepper, 3/4 inch diced; 1 yellow bell pepper, 3/4 inch diced; 1 red onion, 3/4 inch diced; 2 large garlic cloves, minced; 1/3 cup extra virgin olive oil; 1 1/2 tsp kosher salt; fresh ground pepper to taste; 3/4 pound orzo (dry); 4 scallions minced (white and green); 1/4 cup toasted pine nuts; 1/2 pound feta, 1/2 inch diced; 20 fresh basil leaves, sliced; FOR DRESSING; 1/3 cup fresh lemon juice (2 lemons); 1/3 cup extra virgin olive oil; 1 tsp kosher salt; 1/2 tsp fresh ground pepper

Servings: persons

1 small eggplant, stripe peeled and diced in 3/4 inch cubes
1 red bell pepper, 3/4 inch diced
1 yellow bell pepper, 3/4 inch diced
1 red onion, 3/4 inch diced
2 large garlic cloves, minced
1/3 cup extra virgin olive oil
1 1/2 tsp kosher salt
fresh ground pepper to taste
3/4 pound orzo (dry)
4 scallions minced (white and green)
1/4 cup toasted pine nuts
1/2 pound feta, 1/2 inch diced
20 fresh basil leaves, sliced
FOR DRESSING
1/3 cup fresh lemon juice (2 lemons)
1/3 cup extra virgin olive oil
1 tsp kosher salt
1/2 tsp fresh ground pepper

1
Preheat oven to 425 F
2
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a baking sheet.
3
Roast for 35-40 minutes until browned, turning once with a spatula.
4
Meanwhile, boil the orzo for 7-9 minutes until tender.
5
Drain and transfer to a large serving bowl.
6
Add the roasted vegetables to the pasta, adding the scrapings from the roasting pan to the bowl.
7
In a small bowl, combine the lemon juice, olive oil, salt, and pepper.
8
Pour over the pasta vegetables.
9
Let cool to room temperature.
10
Add the scallions, pine nuts, feta, and basil.
11
Check for flavor, adding salt and pepper as needed, then serve at room temperature when desired.

824

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 small eggplant, stripe peeled and diced in 3/4 inch cubes, 1 red bell pepper, 3/4 inch diced, 1 yellow bell pepper, 3/4 inch diced, 1 red onion, 3/4 inch diced, and more.

Yes, Orzo and roasted vegetables with feta Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!