Roasted Vegetable Orzo Salad (Ina Garten’s)

This roasted vegetable orzo salad is one of my favorite dishes to make.  I use Ina Garten’s recipe and don’t alter it at all – it’s just perfect the way it is.  Chock full of great healthy ingredients and packed with flavor, this is always a huge hit whenever I make it.  While it is an extra step to roast or grill the vegetables for this salad it is truly what give the rich flavors and the luxurious taste and feel to this dish.  The use of a really good olive oil, fresh lemon juice, basil and feta add the zing.  You can use fresh basil when available however I sometimes use Essential Oil of Basil.  It is an easy way to add intense, fresh flavor any time.  If cooking with essential oils be sure to use high quality therapeutic grade, not a perfumed essence.  I like the oils from doTerra for the quality.

For the Roasted vegetables :
1 small eggplant 3/4-inch diced
  • 1 red pepper, 1-inch diced
  • 1 yellow pepper, 1-inch diced
  • 1 red onion, 1-inch diced
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Roast at 425 for 40 minutes, tossing once.

Prep orzo by boiling for 7  – 9 minutes.  Drain and place in large bowl.

  • ½ lb or 2 cups orzo – rice-shaped pasta

For the Dressing:

  • 1/3 cup freshly squeezed lemon juice (2 lemons)
  • 1/3 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Just before serving add:

  • 3/4 pound feta, 1/2-inch diced (not crumbled)
  • 15 fresh basil leaves, cut into julienne or 2 – 3 drops Basil Oil
  • 4  green onions – minced
  • 1/4 cup toasted pine nuts (I don’t always add)

Dice all veg, season with salt and pepper then toss  with olive oil before roasting.


About Arthritis Kitchen

Living Authentically - Striving for Wellness - Navigating Through Illness – Speaking from the Heart.

Posted on August 22, 2011, in Anti-imflammatory ingredients, Foods Known to Help Arthritis, Recipes / Cooking, Uncategorized. Bookmark the permalink. Leave a comment.

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