- 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
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup orzo
- 2 cups reduced-sodium vegetable or chicken broth
- 1/4 cup pine nuts, toasted
- 3/4 cup crumbled feta cheese
Recipe by Relish reader Henrietta Jachlewski.
For a complete menu featuring Orzo Veggies, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.
- Preheat oven to 350F.
- 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.
- 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.
- 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.
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