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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Dice the red bell peppers, yellow bell peppers, red onion, and zucchini into 1-inch pieces.

Step 3

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.

Step 4

Roast the vegetables in the oven for 25-30 minutes, stirring once halfway through, until tender and lightly browned.

Step 5

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.

Step 6

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.

Step 7

Add the roasted vegetables, lemon vinaigrette, chopped dill, and parsley to the orzo. Toss well to combine.

Step 8

Gently fold in the crumbled feta cheese and toasted pine nuts.

Step 9

Taste and adjust seasoning as needed.

Step 10

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

Serving size	(1993.4g)

Amount per serving	% Daily Value*
Calories	4164.0

Total Fat 235.7g	0%
Saturated Fat 56.6g	0%
Polyunsaturated Fat 7.2g
Cholesterol 189.0mg	0%
Sodium 9072.4mg	0%
Total Carbohydrate 433.3g	0%
Dietary Fiber 43.6g	0%
Total Sugars 56.8g
Protein 108.3g	0%

Vitamin D 0IU	0%
Calcium 1541.4mg	0%
Iron 32.2mg	0%
Potassium 3338.5mg	0%

*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.

Source of Calories

Fat: 49.5%

Protein: 10.1%

Carbs: 40.4%