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Homemade Orzo with Roasted Vegetables photo

Orzo with Roasted Vegetables

Tender orzo tossed with caramelized roasted vegetables, bright lemon dressing, crunchy pine nuts and feta.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • Large Pot
  • Colander
  • large serving bowl
  • Medium Bowl
  • Spatula
  • Knife
  • Cutting Board

Ingredients
  

  • 1 small eggplant, peeled and 3/4-inch diced
  • 1 medium red bell pepper, 1-inch diced
  • 1 medium yellow bell pepper, 1-inch diced
  • 1 medium red onion, peeled and 1-inch diced
  • 2 cloves garlic, minced
  • 1/3 cup olive oil (for roasting)
  • 1 1/2 teaspoons Kosher salt (for roasting)
  • 1/2 teaspoon freshly ground black pepper (for roasting)
  • 8 ounces orzo pasta
  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/3 cup olive oil (for dressing)
  • 1 teaspoon Kosher salt (for dressing)
  • 1/2 teaspoon freshly ground black pepper (for dressing)
  • 4 whole green onions (white and green parts), sliced
  • 1/4 cup toasted pine nuts
  • 12 ounces feta cheese, 1/2-inch dice (do not crumble)
  • 15 leaves fresh basil, cut into thin strips

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • On a baking sheet, toss the diced eggplant, red and yellow bell peppers, diced red onion and minced garlic with 1/3 cup olive oil, 1 1/2 teaspoons Kosher salt and 1/2 teaspoon black pepper in a single layer.
  • Roast the vegetables for 40 minutes, stirring or turning once halfway through, until nicely browned and tender.
  • While the vegetables roast, bring a large pot of salted water to a boil and cook the orzo for 7 to 9 minutes until tender; drain and transfer the cooked orzo to a large serving bowl.
  • Add the roasted vegetables to the bowl with the orzo, scraping any browned bits and juices from the baking sheet into the bowl.
  • In a medium bowl, whisk together 1/3 cup lemon juice, 1/3 cup olive oil, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper.
  • Pour the lemon dressing over the warm orzo and vegetables and toss to combine; let the mixture cool to room temperature.
  • Stir in the sliced green onions, toasted pine nuts, diced feta and basil strips; taste and adjust seasoning if needed, then serve at room temperature.

Notes

  • Add the dressing while the orzo is still warm so it absorbs into the pasta.
  • This dish is even better made in advance; add the pine nuts, feta and basil at the last minute.