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Jan Bergen’s Orzo with Roasted Vegetables

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A favorite recipe from LG Health CEO Jan Bergen

Orzo with Roasted Vegetables is one of my go-to recipes and is especially nice to serve during spring.

Roasting brings out the flavors of the eggplant, bell peppers and onions, which are combined in a zesty lemon dressing with orzo, pine nuts, scallions, feta and basil for a very tasty and light side dish.

Originally adapted from a Better Homes and Gardens recipe, it’s easy to make, healthy and delicious, and goes well with fish, poultry or meat.

Enjoy!

Preparation time: 30 minutes

Roasting time: 40 minutes

Total time: 1 hour, 10 minutes

Ingredients

1 small eggplant, peeled and diced into 3/4-inch pieces

1 red bell pepper, seeded and diced into 1-inch pieces

1 yellow bell pepper, seeded and diced into 1-inch pieces

1 red onion, peeled and diced into 1-inch pieces

2 garlic cloves, minced

1/3 cup good extra virgin olive oil

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ pound orzo

4 scallions, minced (white and green parts)

¼ cup pignolis (pine nuts), toasted

¾ pound good feta, diced into 1/2-inch cubes (not crumbled)

15 fresh basil leaves, cut into thin strips

Dressing

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup good extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 425°F.
  2. Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
  3. While vegetables are roasting, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
  4. When roasted vegetables are done, add roasted to the orzo, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  5. Make the dressing by combining the lemon juice, olive oil, salt and pepper. Pour over the orzo and vegetables and mix.
  6. Toss the scallions, pignolis, feta and basil into the mixture. Check the seasonings and adjust as needed. Serve at room temperature.

Makes 8 cups.

Nutritional Information:

Per ½ cup serving: 240 calories; 18.6g total fat (5.1g saturated, 2.6g polyunsaturated, 10.1g monounsaturated); 602.6mg sodium; 18.9mg cholesterol; 15g carbohydrate; 1.7g fiber; 0.4g sugars; 5.6g protein; 140.2mg potassium.

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