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Ina Garten Roasted Vegetable Orzo

Ina Garten Roasted Vegetable Orzo
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This dish features roasted bell peppers, eggplant, red onion, and zucchini, all tossed with cooked orzo pasta, lemon juice, olive oil, fresh herbs, and crumbled feta cheese. It’s a satisfying, Mediterranean-inspired side or main dish that’s easy to prepare and delicious served at any temperature.

Ingredients

Scale

  • 1 small eggplant, diced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 red onion, diced

  • 1 zucchini, diced

  • 3 tablespoons olive oil, divided

  • Kosher salt and black pepper

  • ½ pound (8 oz) orzo pasta

  • ¼ cup freshly squeezed lemon juice (about 2 lemons)

  • ½ cup olive oil (for dressing)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 4 scallions, thinly sliced

  • ¼ cup pine nuts, toasted (optional)

  • 1½ cups feta cheese, crumbled

  • 15 fresh basil leaves, julienned

Instructions

Step 1: Roast the Vegetables

Preheat the oven to 425°F (220°C).
On a large baking sheet, toss the eggplant, bell peppers, onion, and zucchini with 3 tablespoons olive oil, salt, and pepper.
Roast for 30–40 minutes, stirring once, until the vegetables are browned and tender. Remove and set aside.

Step 2: Cook the Orzo

While the vegetables are roasting, cook the orzo in a large pot of boiling salted water according to package instructions (about 7–9 minutes).
Drain and place in a large bowl.

Step 3: Make the Dressing

In a small bowl, whisk together the lemon juice, ½ cup olive oil, salt, and pepper until emulsified.

Step 4: Assemble the Dish

Add the roasted vegetables to the orzo along with the scallions, toasted pine nuts, feta, and basil.
Pour the lemon dressing over the salad and toss everything together until evenly coated.

Step 5: Serve and Enjoy

Serve warm, at room temperature, or chilled. It’s perfect as a side or a main vegetarian dish.

Find it online: https://inagartencooks.com/ina-garten-roasted-vegetable-orzo/