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Roasted Veggie Orzo Recipe
Roasted Veggie Orzo Recipe photo by Taste of Home

Roasted Veggie Orzo Recipe

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“My sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy.”Jackie Termont - Richmond, Virginia
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 1-1/2 cups fresh mushrooms, halved
  • 1 medium zucchini, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small red onion, cut into wedges
  • 1 cup cut fresh asparagus (1-inch pieces)
  • 1 tablespoon olive oil
  • 1 teaspoon each dried oregano, thyme and rosemary, crushed
  • 1/2 teaspoon salt
  • 1-1/4 cups uncooked orzo pasta
  • 1/4 cup crumbled feta cheese

Nutritional Facts

3/4 cup equals 164 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 188 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Directions

  1. Place vegetables in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° for 20-25 minutes or until tender, stirring occasionally.
  2. Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese. Yield: 8 servings.
Originally published as Roasted Veggie Orzo in Healthy Cooking February/March 2009, p65

Nutritional Facts

3/4 cup equals 164 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 188 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Reviews for Roasted Veggie Orzo

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 15, 2013

Good stuff. Can use any veggies you have on hand, really, and sprinkle on Italian seasoning to taste.

MY REVIEW
Reviewed Aug. 4, 2011

Very good. I made it for company and they were very impressed.

MY REVIEW
Reviewed Jul. 31, 2011

This recipe was pretty good! Good way to use some summer garden veggies. I added fresh basil from the garden at the end.

MY REVIEW
Reviewed Jun. 14, 2011

Wonderful side dish or a lite main dish. Angel hair pasta was great with it as well.

MY REVIEW
Reviewed May. 18, 2011

This is absolutely delicious! It can be tailored to the veggies that the family likes (we've used brussel sprouts and carrots too.) Can also add grilled chicken and make it a meal instead of side dish. Definitely a keeper!

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