Roasted Vegetables with Orzo

By ruthg

Makes 4 cups vegetables and 3 1/2 cups orzo

Per 1 cup vegetables and 3.4 cup orzoL 413 calories; 45% from fat; 21g total fat; 45g carb; 427mg sodium; 3 g fiber; 14g protein

Ingredients

• Bring to a boil:
• 3 cups chicken broth
• 1 cup dry orzo pasta
• 1 tsp chopped fresh rosemary
• Salt & pepper
• Toss with 2 Tbsp olive oil; Roast:
• 1 small red onion, chopped
• 6 oz button mushrooms, halved
• 1/2 zucchini, chunked
• 1/2 summer squash, chunked
• 1 small red bell pepper, seeded cut into large pieces
• 2 Roma tomatoes, quartered
• Salt & pepper
• Combine with Vegetables:
• 1/4 cup of A Nice Vinaigrette (under sauces)
• Garnish with:
• Combined feta cheese
• Chopped fresh parsley

Preparation

Step 1

Preheat oven to 425 degrees
Bring broth, orzo, and rosemary to a boil in a saucepan. Reduce heat to low, cover, and cook 25 minutes. Season with salt and pepper and keep warm.
Toss vegetables with oil, salt, and pepper, place on a baking sheet. Roast for 25 minutes.
Combine warm vegetables with vinaigrette. Serve with orzo.
Garnish with feta & parsley.