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.

Orzo with Roasted Vegetables
Total Time:
1 hrs


  • 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

  • cup good olive oil

  • 1 ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • ½ pound orzo

  • cup freshly squeezed lemon juice (2 lemons)

  • 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


  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 (per serving)

587 Calories
41g Fat
42g Carbs
15g Protein
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.

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