ORZO WITH ROASTED VEGETABLES
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
ROASTED WINTER VEGETABLES
Make and share this Roasted Winter Vegetables recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.
- Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
Nutrition Facts : Calories 176.4, Fat 5.5, SaturatedFat 0.8, Sodium 386, Carbohydrate 32.4, Fiber 7.2, Sugar 8.6, Protein 2.6
THANKSGIVING ROASTED VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
- Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.
INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)
Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!
Provided by Black Radish
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
- Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
- In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
- Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
- Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
- Drain the liquids, place on a platter, and serve at room temperature.
Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6
ORZO WITH ROASTED VEGETABLES (BAREFOOT CONTESSA) INA GARTEN
This is a great way to get your veggies in. The lemon dressing goes great with the orzo. The result is a colorful dish that's great for entertaining since you eat it at room temperature.
Provided by Roxygirl in Colorado
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
- Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
- Drain and transfer to a large serving bowl.
- Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
- Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
- Check the seasonings, and serve at room temperature.
Nutrition Facts : Calories 593.4, Fat 40.9, SaturatedFat 12.2, Cholesterol 50.5, Sodium 1369.5, Carbohydrate 43.8, Fiber 6, Sugar 7.9, Protein 15.8
INA GARTEN'S OVEN-ROASTED VEGETABLES
I got this recipe from the Today Show starring chef Ina Garten. My husband and I enjoy this simple, but delicious, recipe at least once a week. I make the recipe as posted but have substituted a large onion when I forget to buy fennel bulbs. I also use frozen baby green beans instead of French string beans.
Provided by karenandmickeydorman
Categories Potato
Time 1h
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees.
- Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
- Roast the vegetables for 25 - 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 - 15 minutes, until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.
Nutrition Facts : Calories 229.4, Fat 13.5, SaturatedFat 2.4, Cholesterol 3.7, Sodium 691.7, Carbohydrate 24, Fiber 7.3, Sugar 2.6, Protein 5.9
ORZO WITH ROASTED VEGETABLES (BAREFOOT CONTESSA) INA GARTEN
This recipe came from Ina Garten and was shared with me by a co-worker. It is really easy to make and the best part is you can make it ahead of time, since it is served at room temperature.
Provided by jolirobles
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
- Roast for 40 minutes, until browned, turning once with a spatula.
- Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
- Drain and transfer to a large serving bowl.
- Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
- Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
- Check the seasonings, and serve at room temperature.
Nutrition Facts : Calories 592.9, Fat 40.8, SaturatedFat 12.2, Cholesterol 50.5, Sodium 1367.5, Carbohydrate 44.2, Fiber 5.9, Sugar 7.5, Protein 15.8
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
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- Preheat the oven to 425 degrees. 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. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
- Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
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INA GARTEN'S THANKSGIVING ROASTED VEGETABLES - EAT LIKE NO ...
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