Orzo With Roasted Vegetables (Barefoot Contessa) In

Name: Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, peeled and 3/4 inch diced; 1 red bell pepper, 1 inch diced; 1 yellow bell pepper, 1 inch diced; 1 red onion, peeled and 1 inch diced; 2 garlic cloves, minced; 1/3 cup olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon fresh ground black pepper; 1/2 lb orzo pasta; Dressing; 1/3 cup fresh lemon juice (2 lemons); 1/3 cup olive oil; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; Assemble; 4 scallions, minced (white and green parts); 1/4 cup pignolis, toasted (pine nuts); 3/4 lb good feta, 1/2 inch diced (not crumbled); 15 fresh basil leaves, cut into julienne

Servings: persons

1 small eggplant, peeled and 3/4 inch diced
1 red bell pepper, 1 inch diced
1 yellow bell pepper, 1 inch diced
1 red onion, peeled and 1 inch diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb orzo pasta
Dressing
1/3 cup fresh lemon juice (2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Assemble
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted (pine nuts)
3/4 lb good feta, 1/2 inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

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.

981

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 19 ingredients. The key ingredients include: 1 small eggplant, peeled and 3/4 inch diced, 1 red bell pepper, 1 inch diced, 1 yellow bell pepper, 1 inch diced, 1 red onion, peeled and 1 inch diced, and more.

Yes, Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten 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!

Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions