Ending the Summer with Orzo with Roasted Vegetables!

It’s hard to believe that the summer is drawing to a close, although I have to say, the cool weather is a welcome change. I keep seeing leaves falling from our many trees, and it’s getting me excited for fall. However, I know, there still are a few weeks left. As your squeezing in those final summer get togethers and Labor Day picnics, take a look at this recipe! Orzo with roasted vegetables is a delicious alternative to potato salad or cole slaw, or whatever you normal take. It’s pretty easy, travels great, and is absolutely delicious.

Peel and chop 1 small eggplant into 1 inch pieces. Chop 1 red bell pepper, 1 yellow bell pepper, and 1 red onion into 1 inch pieces as well. Throw them all on a sheet pan. Add 2 garlic cloves, minced, 1/3 cup olive oil, 1 ½ teaspoons salt, and ½ teaspoon pepper. Toss to coat all of the vegetables in the oil, then spread out on the pan. Cook at 425 for 40 minutes until browned. Turn them once with a spatula about half way through so they don’t stick and get evenly browned.Ready for RoastingGetting ThereDone!

Meanwhile, cook ½ lb. orzo according to the package directions. If you’re not familiar with orzo, it’s a pasta, similar in shape to rice. You can find it in your pasta aisle. Once it’s cooked, drain and add it to a large bowl. Add the roasted vegetables when they are done, and any delicious liquid that may have accumulated in the pan. Make the dressing by combining 1/3 cup lemon juice (about 2 lemons), 1/3 cup olive oil, and ½ teaspoon pepper. Whisk to combine, then add to the other hot ingredients. Stir, and let them all combine while they cool to room temperature.OrzoRoasted VeggiesJuicing LemonsLemon JuiceOlive OilPepperAlmost Ready

If you’re going to use the salad in a day or so, you can cover and store this salad in the refrigerator before adding the rest. The day you’re going to serve, take the salad out of the refrigerator several hours early to allow to come to room temperature. Add 4 minced scallions (both white and green parts), ¼ cup toasted pine nuts, ¾ lbs. crumbled feta, and 15 basil leaves, thinly sliced.ScallionsBasilPine NutsFetaCombined

Toss everything to combine, and there you go. The recipe is from the Barefoot Contessa, Ina Garten, and really is a delicious one. Give it a try at your next get together. I guarantee you’ll get rave reviews, and lots of requests for the recipe!

3 thoughts on “Ending the Summer with Orzo with Roasted Vegetables!

  1. Kaila

    I love how you share pictures of each step to guide us through your culinary journey. AND, this is such a colorful dish! 😀 Happy FF, and I hope you have a wonderful weekend!

    Reply
  2. Jhuls

    What a lovely looking dish – perfect for the ending summer and lovely to go with BBQ parties. Thanks for sharing at FF table and have fun at the party. 🙂

    Reply

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