email this page
Orzo Veggies
Photographer: Mark Boughton; Styling: Teresa Blackburn
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Browning the orzo gives it a toasty flavor.
Ingredients
Ingredients
1 pound asparagus, trimmed
3 bell peppers (red, green and yellow)
6 green onions. chopped
1 cup grape tomatoes, halved
1 medium zucchini
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, crushed
1 tablespoon Italian seasoning
3/4 teaspoon salt
1⁄8 teaspoon coarsely ground black pepper
1 cup orzo
2 cups reduced-sodium vegetable or chicken broth
1/2 cup pine nuts, toasted
¾ cup crumbled feta cheese
Instructions
3 bell peppers (red, green and yellow)
6 green onions. chopped
1 cup grape tomatoes, halved
1 medium zucchini
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, crushed
1 tablespoon Italian seasoning
3/4 teaspoon salt
1⁄8 teaspoon coarsely ground black pepper
1 cup orzo
2 cups reduced-sodium vegetable or chicken broth
1/2 cup pine nuts, toasted
¾ cup crumbled feta cheese
1. Preheat oven to 350F.
2. Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients (asparagus through zuchinni) in a 13 x 9-inch baking dish. Add 2 tablespoons olive oil, garlic, Italian seasoning, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.
3. Add remaining 2 tablespoons olive oil to a large saucepan. Add orzo and sauté until brown. Add broth. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed.
4. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature. Serves 8.
Relish Reader Recipes, October 2008.
Nutritional Information
2. Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients (asparagus through zuchinni) in a 13 x 9-inch baking dish. Add 2 tablespoons olive oil, garlic, Italian seasoning, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.
3. Add remaining 2 tablespoons olive oil to a large saucepan. Add orzo and sauté until brown. Add broth. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed.
4. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature. Serves 8.
Relish Reader Recipes, October 2008.
Per serving: 310 calories, 17g fat, 15mg chol., 9g prot., 31g carbs., 4g fiber, 520mg sodium.
Related Stories
If you enjoyed reading this story, O is for Orzo, then you might enjoy these other stories.Share This Story With Others:
Discuss this Article
Here are some of the current comments about this article. To read more or post your own comments, visit our message boards.
