Best 4 Orzo With Roasted Vegetables Barefoot Contessa Ina Garten Recipes
Are you ready to embark on a culinary journey with Ina Garten, the beloved Barefoot Contessa? This renowned chef and cookbook author is known for her simple yet elegant recipes that celebrate fresh, seasonal ingredients. Join us as we explore one of Ina's signature dishes: Orzo with Roasted Vegetables. This vibrant and flavorful dish combines tender orzo pasta with an array of roasted vegetables, creating a symphony of colors, textures, and flavors. Whether you're a seasoned cook or just starting, Ina's expertise will guide you through the process, ensuring that you create a dish that will impress your family and friends. Get ready to savor the goodness of this delightful recipe, brought to you by the Barefoot Contessa herself!
Let's cook with our recipes!
ORZO WITH ROASTED VEGETABLES (BAREFOOT CONTESSA) INA GARTEN
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
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
ORZO WITH ROASTED VEGETABLES (BAREFOOT CONTESSA) INA GARTEN
This recipe came from Ina Garten and was shared with me by a co-worker. It is really easy to make and the best part is you can make it ahead of time, since it is served at room temperature.
Provided by jolirobles
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
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 592.9, Fat 40.8, SaturatedFat 12.2, Cholesterol 50.5, Sodium 1367.5, Carbohydrate 44.2, Fiber 5.9, Sugar 7.5, Protein 15.8
ORZO WITH ROASTED VEGETABLES
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
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.
LEMON ORZO
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and prevent any scrambling later on.
- Roast the Vegetables First: Roasting the vegetables before adding them to the orzo will help them caramelize and develop a deeper flavor.
- Use a Good Quality Olive Oil: Extra-virgin olive oil is best for this recipe, as it will add a delicious flavor to the dish.
- Cook the Orzo Al Dente: Orzo should be cooked al dente, which means it should still have a slight bite to it. This will help it hold its shape and prevent it from becoming mushy.
- Add the Vegetables and Herbs at the End: Adding the vegetables and herbs at the end of the cooking process will help them retain their color and flavor.
- Season to Taste: Always taste your dish before serving and adjust the seasoning as needed.
Conclusion:
This Orzo with Roasted Vegetables is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a quick and healthy meal, give this recipe a try!
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