This is a recipe I stumbled upon on Pinterest, only to find out it comes from Ina Garten. Barefoot Contessa is one of my favorite shows on the food network. I love Ina ‘s calm demeanor and her versions of classic dishes. This particular recipe has awesome ratings on Foodnetwork.com and seemed like a perfect dish for the beginning of the summer.
Orzo with Roasted Vegetables includes roasted bell peppers, onion, and eggplant, served over orzo and finished off with feta cheese, fresh herbs, and a light lemony dressing. After reading through the comments on this recipe’s Foodnetwork page, I tweaked some of the ingredients a bit and left out the pine nuts but overall tried to keep all the wonderful flavors intact. You can view the original recipe here,and you can even watch a video of how it’s done.
My mom makes an orzo pasta salad with tomatoes, black beans, corn and feta which we always enjoy at home. This recipe reminds me a bit of my mom’s orzo, but perhaps with a Mediterranean twist. I like dishes like this because they can be served hot or cold, for lunch or for dinner. You can also play around with the ingredients and incorporate your favorite vegetables or herbs. This recipe makes a large batch, so if you’re cooking for a smaller crowd you may want to cut it in half like I did.
I’m not a big fan of traditional pasta salad, but I loved this dish. The tangy dressing and salty feta perfectly balance the sweet roasted vegetables, and the combination of the basil and scallions is just right – not to mention how wonderfully colorful it is. This recipe will definitely be making an appearance at any cookouts I attend this summer.
Orzo with Roasted Vegetables
slightly adapted from Ina Garten’s Orzo with Roasted Vegetables seen on Barefoot Contessa
serves 6 (but can be easily cut in half)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small eggplant, diced
- 1 red onion, diced
- 3-4 cloves garlic, minced
- Olive oil for drizzling
- salt and pepper, to taste
- 1/2 pound orzo
- 4 scallions, chopped + 1/2 cup fresh basil leaves, chopped
- 8 oz. feta, crumbled
- For the dressing:
- 1/4 cup lemon juice (about 2 lemons – I used slightly less, closer to 2-3 Tbsp)
- 1/4 cup olive oil
- salt and pepper, to taste
- Preheat oven to 425ºF. Prepare the chopped vegetables and garlic by tossing them with enough olive oil to coat (about 3 Tbsp) and arrange them on a large baking sheet. Roast for 30-40 minutes, stirring once or twice, until veggies are tender and lightly browned.
- While the veggies are roasting, cook your orzo according to box directions. After draining, transfer to a large bowl and toss with the roasted vegetables.
To make the dressing, simply whisk together the lemon juice, olive oil, and salt and pepper. Pour over the orzo and vegetables and stir to combine. Let cool to room temperature and then add the scallions, basil, and feta.* Serve as a side dish or for lunch or dinner.
*Ina says it’s important to pour the dressing over the orzo while it’s hot because it will absorb more of it, and I also read in the comments that letting the dish cool to room temperature makes for the best flavor.
Also, just wanted to mention that the other day my blog reached 100,000 views. Thank you so much to all my readers out there! It makes me so happy to be able to share my favorite recipes with all of you 🙂