orzo with roasted vegetables

5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 291.4
  • Total Fat: 15.4 g
  • Cholesterol: 4.2 mg
  • Sodium: 58.3 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 6.3 g

View full nutritional breakdown of orzo with roasted vegetables calories by ingredient


This is a lightened version of Ina Garten's orzo with roasted veggies. This is a lightened version of Ina Garten's orzo with roasted veggies.
Number of Servings: 6


    6 ounces orzo pasta
    1 large eggplant, 1 inch cubes
    2 red peppers, 1 inch cubes
    2 yellow peppers, 1 inch cubes
    1 large red onion, half moon slices
    2 minced garlic cloves
    1/3 cup olive oil
    juice of 1 or two lemons
    4 oz feta cheese
    10 or so basil leaves, chiffonaded


Preheat oven to 425 F. Toss veggies, including garlic, with the olive oil and salt and pepper. Spread onto a flat baking sheet and cook for about 40 minutes, stirring a few times, until the veggies are nicely roasted.

Meanwhile, cook orzo until al dente. Drain and place in bowl. Add roasted veggies and all oil/juices from the pan. Add lemon and toss while hot. Let cool. Stir in feta and basil and adjust for salt.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JADZIA81.

Member Ratings For This Recipe

  • no profile photo

    Excellent flavor! Doesn't taste like diet food at all. I substituted yellow squash instead of the peppers since peppers are bad for acid reflux. I also added 4 chopped scallions after it cooled. Thanks for sharing. - 12/3/12

  • no profile photo

    Made this for a party today and had to send the recipe off to the host after we got home. Huge hit! - 5/22/10