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Roasted Veggie Orzo

 Roasted Veggie Orzo
“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
8 ServingsPrep: 25 min. Bake: 20 min.

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

Directions

  • 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.
  • Meanwhile, cook orzo according to package directions. Drain; transfer
  • to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.
  • Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 164 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 188 mg sodium,

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Roasted Veggie Orzo (continued)

Nutritional Facts: 28 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.