Recipes and Cooking Orzo with Roasted Vegetables 4.2 (11) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2009 Print Share Share Tweet Pin Email Total Time: 60 mins Servings: 6 Jump to Nutrition Facts 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 garlic cloves, minced ⅓ cup good olive oil 1 ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ pound orzo ⅓ cup freshly squeezed lemon juice (2 lemons) ⅓ cup good olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 scallions, minced (white and green parts) ¼ cup pignolis (pine nuts), toasted ¾ pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into thin strips Directions 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. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add roasted vegetables to the orzo, scraping all the liquid and seasonings from roasting pan into the pasta bowl. 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. Print Nutrition Facts (per serving) 587 Calories 41g Fat 42g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 587 % Daily Value * Total Fat 41g 53% Saturated Fat 12g 60% Cholesterol 50mg 17% Sodium 1445mg 63% Total Carbohydrate 42g 15% Total Sugars 8g Protein 15g Vitamin C 92.1mg 461% Calcium 323.1mg 25% Iron 2.9mg 16% Potassium 486mg 10% Folate, total 153.2mcg Vitamin B-12 1mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.