“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
Roasted Veggie Orzo
Roasted Veggie Orzo
Prep Time
25 min
Cook Time
20 min
Yield
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
Directions
- 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.
- 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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