Ina Garten’s Orzo with Roasted Vegetables + A Spring Brunch Table
One of my all-time most popular posts is Ina Garten’s Gruyere Quiche, which we often serve for brunch. This time we decided to make another favorite Ina recipe from her second cookbook, Barefoot Contessa Parties, published in 1999. It has been a while since we made it, and I can tell you it will be coming back into the rotation.
It’s a great dish to serve for brunch, lunch, or dinner. We usually serve it with something simple, like lemon-herb chicken or sliced filet mignon. We always have a baguette and good French butter, and maybe something sweet like lemon scones when serving brunch. Everything can be prepared a little ahead, making entertaining that much more fun and relaxed.
Shopping List for Orzo with Vegetables
- Small eggplant
- Red and yellow bell peppers
- Green onions
- Red onion
- Garlic
- Lemon
- Fresh basil
- Pinenuts
- Feta cheese
- Olive oil
- Orzo
Setting the Table for a Simple Brunch
A simple menu calls for a simple table. My favorite part of entertaining is setting the table. This time, I challenged myself to use only what I already owned, plus foraged flowers.
The easiest way to make things feel a little elevated is to layer. I used an off-white linen tablecloth and a white linen table runner. Then I simply rested the spring branches I cut from the garden, which were about to bloom, down the center of the table. Earthy, but so pretty.
I used white Apilco dinner plates, layered lunch plates on top. Natural linen napkins and vintage French flatware with a mix of simple Duralex Picardie glasses and Apilco mugs. I used a small tray with a paper doily for pitchers for milk and cream, and a small silver sugar vessel and tongs.
Bottles of sparkling and still water are in old wine bottles resting on small coasters.
A few more Sunday Favorites:
Old Navy + The Devil Wears Prada
Old Navy has a small collection of T-shirts, a cerulean blue sweater, and sweatshirts featuring quotes from The Devil Wears Prada! The movie opens on May 1st. Are you planning to see it?
Summer Birkenstock
An off-white Birkenstock for summer, but this pair has a black sole.
The Perfect Summer Pant
This pair of lightweight organic cotton denim trousers from Eileen Fisher is the perfect pair of pants for summer when regular denim is just too heavy in hot weather.
Let’s check in with Mary Ann & Cindy!
Ina Garten’s Orzo with Roasted Vegetables
Ingredients
For the pasta and vegetables:
- 1 eggplant, peeled and diced into about 1/4″ pieces
- 2 bell peppers (1 red and 1 yellow) chopped into 1″ pieces
- 1 medium red onion, chopped into 1″ pieces
- 2 garlic cloves, minced
- 1/3 cup good olive oil
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon ground pepper
- 1/2 lb. orzo pasta
For the dressing:
- 1/3 cup freshly squeezed lemon juice (about 2 lemons depending on the size)
- 1/3 cup olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
To assemble:
- 4 scallions, thinly sliced (white and green parts)
- 1/4 cup toasted pine nuts
- 3/4 pound of good feta cheese, cut into 1/2″ pieces (not crumbled)
- 15 large basil leaves, cut into chiffonade
Instructions
- Preheat the oven to 425 degrees.
- Toss the eggplant, bell peppers, onion, garlic, salt, and pepper with the olive oil and place them on a baking sheet in a single layer. Roast the vegetables for about 40 minutes, until slightly browned, turning halfway through.
- While the vegetables are roasting, cook the pasta in salted water for about 8 to 10 minutes, just until al dente. Drain the pasta and transfer to the serving bowl.
- Add the roasted vegetables, with the oils, juices, and brown bits, and toss.
- In a small, separate bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the vegetables and pasta, toss to coat, and let them come to room temperature.
- Add the scallions, pine nuts, feta, and basil, and serve at room temperature.
Notes
The feta I bought came in 1/2 pound containers, and although Ina’s recipe calls for 3/4 pound, there was plenty of cheese for the dish.
Pretty table…love the simplicity for Spring. I’m going to make that recipe!!