Orzo with roasted vegetables from Barefoot Contessa Parties!: Ideas and Recipes for Easy Parties That Are Really Fun (page 174) by Ina Garten

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Accompaniments: Rack of lamb

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Notes about this recipe

  • pastaplease on February 16, 2025

    Delicious (and good the next day, too). Followed breakthroughc's tip and sauteed garlic separately (I think you could even add it raw to the salad). I love lemon, so didn't adjust the ratio as some others did, but I did think there was a bit more olive oil than needed in the finished dish, so next time I might also hold back some from the veggies. Otherwise, followed recipe exactly. Was very happy with how the eggplant comes out. Will make often.

  • breakthroughc on March 18, 2023

    This was delicious. I took Anya_sf’s advice and used 3 T oil and 2 T lemon juice for the dressing and it was perfect. I held back 1 T of the olive oil from the vegetables and sautéed the garlic in a small skillet instead of trying to roast minced garlic for 40 minutes. I think it is key to dress the salad when the orzo is still warm so it absorbs the flavors. I also used about half of the feta and I did crumble it. I am going to make it again in a few weeks for entertaining.

  • pattig on May 14, 2020

    Not very flavorful:(. I made it in the morning & used Meyer lemon juice. Maybe a regular, more acidic lemon would be better? Hardly any lemon flavor but veggies were good.

  • anya_sf on January 20, 2020

    Very tasty. There was too much dressing though - I'd use 3 Tbsp oil and maybe just 2 Tbsp lemon juice to reduce the tartness. The amount of feta could be reduced as well.

  • averythingcooks on March 13, 2019

    This is a lovely side dish for any grilled meat. I often skip the eggplant and just up the amount of peppers. I do tread carefully with the lemon - for my palate there is a fine line between perfect and too much. I can't count how many times I've made this for company or just the 2 of us.

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