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Ina Garten’s Orzo with Roasted Vegetables

Ina Garten's orzo with roasted vegetables is in a large white serving bowl next to toasted pine nuts and basil.
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5 from 1 review

Ingredients

Scale

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

  1. Preheat the oven to 425 degrees.
  2. 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. 
  3. 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.
  4. Add the roasted vegetables, with the oils, juices, and brown bits, and toss. 
  5. 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.
  6. 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.

Find it online: https://mostlovelythings.com/ina-gartens-orzo-with-roasted-vegetables/