Roasted Vegetable Orzo
I love this recipe so much. I first made it about 10 years ago, and I’ve proudly served it at many a dinner party since!
It’s colorful, incredibly flavorful, packed with nutritious vegetables, and just as delicious served warm as it is at room temperature.
It’s one of those recipes that feels a little fancy but is actually quite simple to make.
I hope you enjoy it, too.
Ingredients
- 1 pound asparagus, trimmed
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium yellow bell pepper
- 6 green onions, chopped
- 1 medium zucchini
- 1 cup grape tomatoes
- 4 tablespoons olive oil, divided
- 1 garlic clove, crushed
- 1 tablespoon Italian Seasoning
- 3/4 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 1 cup uncooked orzo (rice-shaped pasta)
- 1 cups low-sodium vegetable broth
- 1/2 cup toasted pine nuts, toasted (optional)
- 3/4 cup (3 oz) crumbled feta cheese
Directions
- Preheat oven to 350F.
- Cut first 7 ingredients into bite-sized pieces; place in a 13x9-inch baking dish. Add 2 tablespoons oil and next 4 ingredients (oil through black pepper); stir well to coat. Bake 30 minutes or until tender.
- Place 2 tablespoons oil in large saucepan over medium-high heat. Add orzo and cook until brown. Add broth; bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed.
- Add orzo to baking dish with roasted vegetables; stir to combine. Sprinkle with pine nuts, if desired, and cheese. Bake 30 minutes. Serve hot or at room temperature.
Recipe Source: The Best of Relish Cookbook
