Thursday, March 18, 2010

Orzo with Roasted Vegetables

This is one of my favorite Barefoot Contessa recipes EVER!!!

I leave out the scallions when I make this. I also left out the basil and the pine nuts. I'm a huge fan of both, but I grow my own basil in the summer and it's hard for me to spend so much on it at the grocery store. Unfortunately I was out of pine nuts and my grocery store charges a whopping EIGHT dollars for about six ounces. Please! But you know- it tasted great without all that extra stuff. More than great. I LOVE this recipe. Enjoy it.



  • 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 or rice-shaped pasta

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

To assemble:

  • 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 julienne


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.


Jessica said...

this looks great. One of your favorite barefoot recipes. A must. I have never bought feta, can you believe it? This will be a good reason to jump in.

Also, yes what a spoiled brat I am to complain about a 30 minute drive to the temple. Right now it's 5 minutes and I have been spoiled. If you have family in Blackfoot girl, I will come up to see you and bust in your family time for sure.

Raquel said...

This is one of our all time fav. recipes, I got it from SAA group I had no idea it was from Barefoot.
I love it even more.
Hope all is well for you all.

Jenny said...

Funny...I was just watching her on the Today Show today and this is what she made! It looks delish!

DeGooyer Family said...

I've had this recipe for four years and tried it last night - it's a keeper! CONGRATULATIONS!!!

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