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Ina Garten Orzo with Roasted Vegetables

Ina Garten Orzo with Roasted Vegetables recipe
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This recipe features cooked orzo pasta tossed with an assortment of oven-roasted vegetables such as bell peppers, red onions, and eggplant. The salad is dressed with a lemony vinaigrette and finished with fresh herbs like basil and parsley, along with salty feta cheese for a tangy finish. It’s balanced, refreshing, and loaded with texture and color.

Ingredients

Scale

  • 1½ cups orzo pasta

  • 1 small eggplant, unpeeled and diced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 red onion, diced

  • 2 garlic cloves, minced

  • ⅓ cup olive oil (plus extra for roasting)

  • ½ cup freshly squeezed lemon juice

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • 4 scallions, chopped

  • ¼ cup chopped fresh basil

  • ¼ cup chopped fresh parsley

  • 6 ounces feta cheese, crumbled

  • Optional: pine nuts or olives for garnish

Instructions

Step 1: Roast the vegetables

Preheat the oven to 425°F (220°C). Place eggplant, bell peppers, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25–30 minutes until tender and slightly browned.

Step 2: Cook the orzo

Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8–10 minutes. Drain well and transfer to a large mixing bowl.

Step 3: Make the dressing

In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper.

Step 4: Combine ingredients

Add the roasted vegetables to the warm orzo. Pour the dressing over and toss until evenly coated.

Step 5: Add herbs and cheese

Mix in chopped scallions, basil, parsley, and crumbled feta. Taste and adjust seasoning as needed.

Step 6: Serve or chill

Serve immediately while slightly warm, or chill in the fridge and serve cold.

Find it online: https://inagartencooks.com/orzo-with-roasted-vegetables/