Ina Cobh Recipe

Roasted Vegetables with Pasta

By Ina Cobh Shepherdess


Rating:
Method:
Stove Top
Comments:

This is my go-to picnic recipe. I love it!

Blue Ribbon Recipe

Notes from the Test Kitchen:
This salad is so fresh and so simple! I've had luck substituting other veggies in as well, depending on what I have on hand and what's in season. Very versatile!

Ingredients

1/2 lb
orzo pasta
1
yellow squash, cut in chunks
1
zucchini, cut in chunks
1
eggplant, cubed
1
red bell pepper, chopped
1
yellow bell pepper, chopped
1
red onion, chopped
1 Tbsp
kosher salt
1 Tbsp
pepper, freshly ground
1 c
extra virgin olive oil
1 c
feta cheese, crumbled
1 c
basil leaves, cut into thin ribbons
2/3 c
extra virgin olive oil
2/3 c
lemon juice, fresh

Directions Step-By-Step

1
Cook and drain orzo pasta.
2
Chop vegetables into 1" chunks, mix together with 1 cup extra virgin olive oil and salt and pepper.
3
Spread vegetables in a single layer on one or two sheet pans. Roast for 20 minutes at 425. Cool to room temperature.
4
Mix together pasta and vegetables with 2/3 cup extra virgin olive oil and lemon juice. Add the basil and feta cheese when ready to serve.

About this Recipe

Course/Dish: Pasta, Vegetables, Pasta Sides
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian
Collection: Let's Have A Picnic
Other Tags: Quick & Easy, Healthy

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7 Comments

user
Sheelagh Schano GFcook
Feb 16, 2013
I'm going to try this with brown rice for a gluten-free version. Thanks for a great idea!
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Roberta Gauron robertaxmas
Apr 27, 2011
Being a new diabetic...this is a perfect recipe to have in the summer or year round.. Thanks for such a tasty meal.. Good for the Soul..
user
Roberta Gauron robertaxmas
Apr 27, 2011
I tried this recipe and say it's Family Tested & Approved!
user
Diane Bono JBUC
Jun 30, 2010
I made this yesterday-- YUM!! I also added a few chopped kalamata olives (i never used to like these, but have acquired the taste)-- I will definitely make this recipe again!!
user
Diane Bono JBUC
Jun 28, 2010
Hi Ina, this looks delish! I am going to make it tomow (having a friend over for lunch). And I'm using the Japanese eggplant I picked from my garden today-- I can't wait. Thanks! Di