Orzo with Roasted Veggies

By jads8627

Ingredients

• 1 pound asparagus spears, trimmed
• 3 pepper, red, green an yellow
• 6 green onions, chopped
• 1 cup grape tomotoes, halved
• 1 medium zucchini
• 4 tablespoons olive oil, divided
• 1 clove garlic, crushed
• 1 tablespoon italian seasoning
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup orzo pasta
• 2 cups low-sodium vegetable or chicken broth
• 1/2 cup pine nuts toasted
• 3/4 cup crumbled feta cheese

Details

Adapted from pickycook.com

Preparation

Step 1

1. Preheat oven to 350? F.
2. Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients (asparagus through zucchini) 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.