Description
Experience the vibrant flavors of the Ina Garten Roasted Vegetable Orzo Recipe, a delightful dish that beautifully combines roasted vegetables, tender orzo pasta, and a zesty lemon dressing. This versatile recipe is perfect for any occasion—served warm as a satisfying main course or chilled as a refreshing side salad. The creamy feta adds a touch of luxury and complements the colorful assortment of vegetables, making it not just a meal but a feast for the eyes and palate. Whether you’re hosting a family dinner or preparing for a summer potluck, this dish is sure to impress with its fresh ingredients and delightful taste.
Ingredients
Scale
- 1 small eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 1 zucchini, diced
- 8 oz orzo pasta
- ¼ cup lemon juice
- ½ cup olive oil (for dressing and roasting)
- Salt and pepper
- 4 scallions, sliced
- 1½ cups crumbled feta
Instructions
- Preheat your oven to 425°F.
- Toss eggplant, red bell pepper, yellow bell pepper, red onion, and zucchini in olive oil; season with salt and pepper.
- Spread vegetables on a baking sheet and roast for 30–40 minutes until tender.
- Meanwhile, cook orzo in boiling salted water according to package instructions; drain.
- In a bowl, whisk together lemon juice, olive oil, salt, and black pepper for the dressing.
- Combine roasted vegetables with cooked orzo in a large mixing bowl; add scallions, feta, and dressing; toss gently.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg