Orzo With Roasted Vegetables Barefoot Contessa Ina Garten Recipes

ORZO WITH ROASTED VEGETABLES (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
• 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.

ORZO WITH ROASTED VEGETABLES (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
• 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.

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. 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.

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.