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Roasted Vegetables with Orzo Recipe

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A little peppery heat warms up this tasty and versatile veggie-and-orzo side dish from Sam Stusek in Annapolis, Maryland. “I often substitute a variety of our favorite seasonal vegetables and it's always delicious,” he notes.

This recipe is:

Quick

Diabetic Friendly

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Roasted Vegetables with Orzo Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 cup uncooked orzo pasta
1 cup cherry tomatoes
1/2 cup each chopped green and sweet red pepper
1/4 cup chopped onion
2 tablespoons olive oil
1-3/4 teaspoons minced garlic
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper

Directions

Cook orzo according to package directions. Meanwhile, in an ungreased 2-qt. baking dish, combine the remaining ingredients.
Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring occasionally. Drain orzo; stir into vegetable mixture. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 178 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 202 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Roasted Vegetables with Orzo in Simple & Delicious January/February 2007, p53

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