Best 3 Orzo With Roasted Vegetables Barefoot Contessa Ina Garten Recipes

**Orzo with Roasted Vegetables: A Vibrant and Flavorful One-Pot Meal**

Indulge in the delightful symphony of flavors and textures presented by Orzo with Roasted Vegetables, a culinary masterpiece inspired by the renowned Barefoot Contessa, Ina Garten. This delectable dish combines the goodness of hearty orzo pasta, a medley of vibrant roasted vegetables, and a medley of fresh herbs, offering a wholesome and satisfying meal. With its vibrant colors and tantalizing aromas, Orzo with Roasted Vegetables is a feast for both the eyes and the palate, perfect for busy weeknights or special gatherings. So, let's embark on a culinary journey as we explore the art of crafting this delightful dish, with a step-by-step guide and additional recipe variations to suit your preferences.

Here are our top 3 tried and tested recipes!

ORZO WITH ROASTED VEGETABLES (BAREFOOT CONTESSA) INA GARTEN

Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten image

This is a great way to get your veggies in. The lemon dressing goes great with the orzo. The result is a colorful dish that's great for entertaining since you eat it at room temperature.

Provided by Roxygirl in Colorado

Categories Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

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
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 lb orzo pasta or 1/2 lb rice-shaped pasta
1/3 cup fresh lemon juice (2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis, toasted (pine nuts)
3/4 lb good feta, 1/2 inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

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.

Nutrition Facts : Calories 593.4, Fat 40.9, SaturatedFat 12.2, Cholesterol 50.5, Sodium 1369.5, Carbohydrate 43.8, Fiber 6, Sugar 7.9, Protein 15.8

LEMON ORZO

Lemon Orzo image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

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.

ORZO WITH ROASTED VEGETABLES

Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

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
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
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 julienne

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.

Tips:

Use a variety of vegetables. This will ensure that your dish is colorful and flavorful. Some good options include broccoli, carrots, zucchini, bell peppers, and mushrooms.
Roast the vegetables at a high temperature. This will help them to caramelize and develop a delicious flavor.
Add some herbs and spices to the vegetables before roasting. This will help to enhance their flavor. Some good options include thyme, rosemary, garlic powder, and paprika.
Cook the orzo according to the package directions. Be sure to drain it well before adding it to the vegetables.
Stir in some Parmesan cheese and chopped fresh herbs before serving. This will add a delicious finishing touch to the dish.

Conclusion:

This orzo with roasted vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted vegetables are flavorful and colorful, and the orzo is cooked to perfection. This dish is sure to please everyone at your table.