Orzo with Roasted Vegetables

Roasting brings out the flavors of the eggplant, bell peppers, and onions before combining with the orzo and lemon dressing for this side dish recipe.

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8 users rated this recipe an average rating of 3.5
Makes:
6 servings
Start to Finish:
1 hr
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Orzo with Roasted Vegetables

Ingredients
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
1/3
cup good olive oil
1 1/2
teaspoons kosher salt
1/2
teaspoon freshly ground black pepper
1/2
pound orzo
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
4
scallions, minced (white and green parts)
1/4
cup pignolis (pine nuts), toasted
3/4
pound good feta, 1/2-inch diced (not crumbled)
15
fresh basil leaves, cut into thin strips

Directions

  1. Preheat oven to 425 degrees F. 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.
  2. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
  3. Add roasted vegetables to the orzo, scraping all the liquid and seasonings from roasting pan into the pasta bowl.
  4. For the dressing, combine lemon juice, olive oil, salt, and pepper and pour on orzo and vegetables. Cool to room temperature. Add the scallions, pignolis, feta, and basil. Check the seasonings; serve at room temperature. Makes 6 servings.

Nutrition Facts

(Orzo with Roasted Vegetables)
    Per serving:
  • 587 kcal cal.,
  • 41 g fat
  • (12 g sat. fat,
  • 5 g polyunsaturated fat,
  • 21 g monounsatured fat),
  • 50 mg chol.,
  • 1445 mg sodium,
  • 42 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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