Orzo with Roasted Vegetables

(3 votes)

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
For the dressing
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For assembly
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into chiffonade

In a bowl, mix ricotta, mozzarella, Parmesan, parsley and eggs. Mix well and season with salt and pepper to taste. Refrigerate briefly to make the mixture firm.


In a large baking pan, add 2 cups tomato sauce, a layer of eggplant and zucchini and then a layer of the cheese mixture. Repeat the process two more times and top with a layer of tomato sauce and sprinkle with Parmesan cheese. Bake in preheated oven at 450F for 20 minutes.

Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing
Combine the lemon juice, olive oil, salt and pepper, and pour on the pasta and vegetables. Let cool to room temperature; then add the scallions, pignolis, feta and basil. Check the seasonings, and serve at room temperature.

All these vegetables ripen at the same time and they’re readily available, so you can make enough to feed a crowd.

Add the dressing when the orzo is still warm, so it absorbs into the pasta.

This dish is even better made in advance; just check the seasonings and add the pine nuts, feta and basil leaves at the last minute.


What is this recipe???? It is word for word from Ina Garten's Barefoot Contessa with a weird tomato sauce?!
Anonymous, Location not stated.

The other comment is correct - if you are going to take a recipe verbatim from another chef, at least give her (Ina Garten) credit.
Anonymous, Location not stated.

Anonymous, Location not stated.

The receipe I used did not have the tomato sauce. In fact that would ruin it for me. I made it from a magazine, either Southern Accents or Veranda. It did not have the tomato sauce, and it was delicious. I wish I could find the one I used.
bill russell, Location not stated.

the list of ingredients does not go along with the assembly. I would like the real receipe that Ina Garten did for either Southern Accents or Veranda. If you can find it please send it on. Thanks.
bill russell, Location not stated.

the first paragraph doesn't even go wtih this recipe. It is like the author cut and pasted from another. Start from paragraph 2 down. This is a to die for salad, great for bbqs...I bring it everywhere with me in the summer when asked to bring a side dish.
Anonymous, Location not stated.

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