Orzo Veggies

By Hklbrries

Browning the orzo gives it a toasty flavor.

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 tbsp olive oil, divided
• 1 garlic clove, crushed
• 1 tbsp Italian seasoning
• 3/4 tsp salt
• 1/8 tsp coarsely ground black pepper
• 1 cup orzo
• 2 cups low-sodium vegetable broth
• 1/2 cup pine nuts, toasted
• 3/4 cup feta cheese, crumbled

Preparation

Step 1

Preheat oven to 350 F.

Cut vegetables, except tomatoes, into bite-size pieces. Place asparagus, peppers, onions, tomatoes and zucchini in a 13-by-9-inch baking dish. Add 2 tbsp olive oil, garlic, Italian seasoning, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.

Add remaining 2 tbsp olive oil to a large saucepan. Add orzo and saute until brown. Add broth. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed.

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.

Nutrition Information:
Per serving
310 calories
17 g fat
15 mg cholesterol
9 g protein
31 g carbohydrates
4 g fiber
520 mg sodium