Roasted Vegetables with Orzo Recipe

Roasted Vegetables with Orzo Recipe
Photo by: Taste of Home
Rating

100% would make again

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:

Healthy

Quick

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  • 6 Servings
  • Prep/Total Time: 30 min.

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 Crisco® Extra Virgin Olive Oil or Canola 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.

Nutrition 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.

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

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Reviews for Roasted Vegetables with Orzo (1)

Roasted Vegetables with Orzo Recipe

Roasted Vegetables with Orzo

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Reviewed on Mar. 24, 2009 by Millie28

Video indicates sauce with vegetables is coooked on the stove but receipe says to do it in the oven. Think stove top would be best.

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