Ina Garten Roasted Vegetable Orzo Recipe

This Ina Garten Roasted Vegetable Orzo recipe is fresh and colorful, which includes roasted eggplant and bell peppers with feta cheese. It’s a classic, foolproof recipe, ready in about 55 minutes.

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Ina Garten Roasted Vegetable Orzo Ingredients

• 1 small eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 1 zucchini, diced
• 3 tablespoons olive oil, divided
• Kosher salt and black pepper, to taste
• ½ pound (8 oz) orzo pasta
• ¼ cup freshly squeezed lemon juice (about 2 lemons)
• ½ cup olive oil (for dressing)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 scallions, thinly sliced
• ¼ cup pine nuts, toasted (optional)
• 1½ cups feta cheese, crumbled
• 15 fresh basil leaves, julienned

How To Make Ina Garten Roasted Vegetable Orzo

1. Roast the vegetables: Preheat oven to 425°F (220°C). Toss eggplant, peppers, onion, and zucchini with 3 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 30–40 minutes, stirring once, until browned and tender.
2. Cook the orzo: While vegetables roast, cook the orzo in salted boiling water according to package directions (about 7–9 minutes). Drain and transfer to a large bowl.
3. Prepare the dressing: In a small bowl, whisk together lemon juice, ½ cup olive oil, salt, and pepper until fully blended.
4. Combine ingredients: Add roasted vegetables to the orzo. Stir in scallions, toasted pine nuts, feta, and basil.
5. Dress and serve: Pour the lemon dressing over the mixture and toss until everything is evenly coated. Serve warm, at room temperature, or chilled.

Recipe Tips

• Can I make this ahead of time?
  Yes! This orzo salad keeps well in the fridge and actually tastes better as the flavors meld.
• What can I substitute for pine nuts?
  Try toasted almonds, walnuts, or skip them entirely for a nut-free version.
• Is this good served cold?
  Absolutely. This dish works beautifully as a chilled pasta salad.
• How to keep the orzo from sticking:
  Rinse the orzo with a little cold water after draining, or toss with a drizzle of olive oil.
• Can I add protein to this dish?
  Yes, grilled chicken, shrimp, or chickpeas make great additions.

What To Serve With Roasted Vegetable Orzo

This dish works great as a vegetarian main or a side for:

• Grilled chicken or salmon
• Lamb kebabs or gyros
• Roasted pork tenderloin
• Greek salad
• Pita bread with hummus

How To Store Roasted Vegetable Orzo

Refrigerate:
Store in an airtight container for up to 4 days. Best served cold or at room temperature.

Freeze (not recommended):
Freezing may change the texture of the roasted vegetables and feta.

Roasted Vegetable Orzo Nutrition Facts

(Estimated per serving for 8 servings)

• Calories: 340 kcal
• Carbohydrates: 32g
• Protein: 7g
• Fat: 20g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 380mg
• Fiber: 3g
• Sugar: 4g
• Calcium: 120mg
• Iron: 1.5mg

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Can I use another type of pasta?
Yes, small shapes like couscous, ditalini, or even quinoa work as substitutes.

Do I have to use feta?
Feta adds tang and creaminess, but you can use goat cheese, mozzarella, or omit it.

Is this dish gluten-free?
Not as written, but you can substitute gluten-free orzo or quinoa.

Can I roast the vegetables in advance?
Yes, roast a day ahead and store in the fridge until ready to mix in.

Try More Recipes:

• Ina Garten Scalloped Potatoes And Ham Recipe
• Ina Garten Cassoulet Recipe
• Ina Garten Steakhouse Steaks