Photography by Baila Gluck
Lovely sides with fresh flavors are always hard to come by – but this is a perfect recipe for a spring or summer lunch when the basil is plentiful.
Orzo with Roasted Red Peppers
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 servings
Ingredients
- 1 cup orzo
- 4 red bell peppers, halved and seeded
- 2 yellow summer squash, scrubbed and cut into long strips
- 1/3 cup olive oil, divided
- Kosher salt
- ¼ cup fresh chopped basil leaves
- Freshly ground black pepper
Instructions
- <strong>Orzo:</strong> Boil orzo according to package instructions until aldente (should be soft but still with a slight bite). Drain, rinse and set aside. (Can be made a day ahead.)
- Arrange oven rack on top rung of oven – about 4-5 inches below the top heating element. Preheat oven to 500 degrees. Prepare 2 rimmed baking sheets with tin foil; set aside.
- <strong>Roast red peppers:</strong> Spread the peppers on a baking sheet cut-side up and brush them with the olive oil. Sprinkle with salt and turn the peppers over (skin-side up). Roast the peppers on the top rack of the oven until the skin is charred and bubbling, about 15 minutes (black spots are good!). Remove from oven. Cover with foil, and allow to cool for a few minutes. Peel and discard skins. Coarsely chop peppers and set aside.
- <strong>Roast squash:</strong> Transfer squash strips to prepared baking sheet and spread into an even layer. Drizzle with 1-2 tablespoons olive oil and sprinkle with salt and pepper. Place on top rack in oven and roast for about 8 minutes or until fork-tender. Remove from oven to cool. Cut into bite-size pieces and set aside.
- <strong>Assembly:</strong> Combine orzo, peppers, squash and basil in a large mixing bowl. Drizzle with 3-4 tablespoons olive oil (or more if needed). Season to taste with kosher salt and black pepper; mix to blend and serve at room temperature
- Servings : 4
- Recipe Type :
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