Ina Garten's Orzo with Roasted Vegetables


This is one of my favorite Ina Garten recipes. It is loaded with vegetables and full of flavor. It makes a great side dish, pot luck dish, or even a meal on its own. It’s great cold or at room temperature, and holds up beautifully in the fridge. I modified the recipe slightly to reduce unnecessary oil. I have also simplified the directions. The original recipe can be found here.

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 (I use 3 tablespoons)
  • 1.5 teaspoon kosher salt (I use 1 teaspoon)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound orzo
  • 4 scallions, minced (white and green parts)
  • 1/4 cup pine nuts, toasted
  • 3/4 pound feta, 1/2-inch diced (not crumbled) (I use 1/2 pound)
  • 15 fresh basil leaves, cut into julienne

Dressing

  • 1/3 cup freshly squeezed lemon juice (I use 3 tablespoons)
  • 1/3 cup olive oil (I use 2 tablespoons – there is plenty of oil already on the vegetables)
  • 1 teaspoon kosher salt (I use 1/2 teaspoon)
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat the oven to 425-F.
  2. In a large bowl toss the bell peppers, onion, and garlic with 1 tablespoon olive oil, salt, and pepper.
  3. Cut the eggplant lengthwise into long slices, approximately 1/2 inch thick). Lightly brush the slices with 2 tablespoons olive oil. Once they are coated, cut the slices into cubes. Add the eggplant to the bowl with the other vegetables. (The reason I add oil to the eggplant separately from the other vegetables is because eggplant soaks up oil like a sponge and will prevent the other vegetables from getting coated).
  4. Pour the vegetables onto a sheet pan (two sheet pans may be necessary to prevent the vegetables from being over crowded). Roast for 40 minutes, until browned, turning once with a spatula.
  5. Meanwhile, cook the orzo according to the package.
  6. For the dressing, whisk together lemon juice, olive oil, salt, and pepper.
  7. Drain and transfer the orzo to a large serving bowl. Toss with the dressing.
  8. Add the roasted vegetables and toss. Let cool to room temperature, then add the scallions, pine nuts, feta, and basil. 

One thought on “Ina Garten's Orzo with Roasted Vegetables

  1. Pingback: Orzo with Everything |

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