Roasted Veggie Orzo

Name: Roasted Veggie Orzo
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings.
Cuisine: Mediterranean
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

TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD: 8 servings.

“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

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

1. Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally.
2. Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.

Nutrition Facts

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

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