Roasted Vegetable Orzo Salad (Ina Garten’s)

This roasted vegetable orzo salad is one of my favourite summer dishes to make for a summer potluck or barbeque.  I use Ina Garten’s recipe and its chock full of great healthy ingredients and packed with flavour, 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.

As good as this dish is when I make it now I add grated lemon zest to the dressing for added lemon brightness.

Arthritis Kitchen Tip: buy a container of already roasted vegetables to save a lot of time. One of my local markets, The Old Farm Market recently started to carry roasted vegetables for a great price. Perfect for this recipe.

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
  • Lemon zest from 1 lemon, grated with a microplane

Just before serving add:

  • 3/4 pound feta, 1/2-inch diced (not crumbled)
  • 15 fresh basil leaves, cut into julienne
  • 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

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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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