Orzo with Roasted Vegetables Barefoot Contessa Ina Garten
Bursting with vibrant Mediterranean flavors, Ina Garten's Orzo with Roasted Vegetables is a colorful and satisfying side dish or light main course that’s perfect for any occasion. Tender orzo pasta is paired with a medley of caramelized red peppers, zucchini, and red onion, all roasted to perfection for a depth of flavor. A zesty lemon vinaigrette brings brightness to every bite, while fresh dill and parsley lend a fragrant herbal touch. Creamy crumbled feta and crunchy toasted pine nuts elevate the dish, creating a delightful balance of textures. Serve this versatile recipe warm, at room temperature, or chilled, making it an ideal make-ahead option for busy weeknights, picnics, or potlucks. Perfectly easy to prepare and utterly delicious, this Barefoot Contessa favorite is a must-try for fans of simple yet elegant Mediterranean-inspired cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Orzo pasta
- 2 large Red bell peppers
- 1 large Yellow bell peppers
- 1 large Red onion
- 1 medium Zucchini
- 0.333 cup Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.333 cup Lemon juice
- 0.333 cup Extra virgin olive oil
- 2 Garlic cloves, minced
- 0.25 cup Fresh dill, chopped
- 0.25 cup Fresh parsley, chopped
- 8 ounces Feta cheese, crumbled
- 0.333 cup Pine nuts, toasted
Instructions
Preheat the oven to 425°F (220°C).
Dice the red bell peppers, yellow bell peppers, red onion, and zucchini into 1-inch pieces.
Place the chopped vegetables on a large baking sheet. Drizzle with 1/3 cup of olive oil and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the oven for 25-30 minutes, stirring once halfway through, until tender and lightly browned.
Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions (approximately 7-9 minutes) until al dente. Drain and transfer to a large mixing bowl.
In a small bowl, whisk together the lemon juice, 1/3 cup of extra virgin olive oil, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the vinaigrette.
Add the roasted vegetables, lemon vinaigrette, chopped dill, and parsley to the orzo. Toss well to combine.
Gently fold in the crumbled feta cheese and toasted pine nuts.
Taste and adjust seasoning as needed.
Serve warm, at room temperature, or chilled. This dish can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
4164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.7 g | 302% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 9072 mg | 394% | |
| Total Carbohydrate | 433.3 g | 158% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 56.8 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1541 mg | 119% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 3338 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
