Orzo with Roasted Vegetables
Roasted Vegetables tossed with Orzo, Lemon vinaigrette, Feta, Basil and Pine Nuts
Ingredients
- 2 small zucchini sliced into 1 inch pieces
- 1 small summer squash sliced into 1 inch pieces
- 2 peppers - any color 1-inch diced
- 1 bunch asparagus sliced into 2 inch pieces
- 1 large red onion peeled and 1-inch diced or sliced
- 2 garlic cloves minced
- 1/3 cup good olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 8 oz orzo (uncooked) (1 cup)
For the Dressing
- 1/3 cup freshly squeezed lemon juice 2 lemons
- 1/3 cup good olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For serving
- 1 bunch scallions minced (white and green parts)
- 1/4 cup pine nuts toasted
- 3/4 pound good feta broken apart into small bites
- 1/2 cup fresh basil leaves, sliced
Instructions
- Preheat the oven to 425 degrees F.
- Toss the zucchini, squash, asparagus, bell peppers, onion, and garlic with the olive oil, salt, and pepper on 2-3 large sheet pans - don't crowd them, as things will steam vs. roast. Roast for 20-25 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.
Notes
This is a classic Barefoot Contessa Recipe that is from her "Parties" cookbook, which might be my favorite of all. The recipe is adaptable, make ahead, and simple in all the right ways. Her version, is here - I have changed a few things... Mostly removing the eggplant and adding zucchini, squash, and asparagus. https://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe-1951921