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Orzo Veggies

Source of Recipe


newspaper



List of Ingredients



• 1 lb. asparagus, trimmed
  
• 3 bell peppers, (red, green, and yellow)
  
• 6 green onions, chopped
  
• 1 cup grape tomatoes, halved
  
• 1 medium zucchini
  
• 4 tablespoons olive oil, divided
  
• 1 clove garlic, crushed
  
• 1 tablespoon Italian seasoning
  
• 3/4 teaspoon salt
  
• 1/8 teaspoon ground black pepper
  
• 1 cup orzo
  
• 2 cups reduced sodium vegetable broth or chicken broth
  
• 1/2 cup pine nuts, toasted
  
• 3/4 cup crumbled feta chese
  






Instructions



1. Preheat oven to 350
   
   
2. Cut vegetabes, except tomatoes, into bite size pieces. Place first 5 ingredients in a 15x9 inch bakng dish. Add 2 tablespoons olive oil, garlic, italian seasoning, salt and pepper. Toss well. Roast 30 minutes or till vegetables are tender.
   
   
3. Add remaining 2 tablespoons oil to a large saucepan. Add orzo and saute unil brown. Add broth. Bring to a boil,reduce heat to low and cook covered, until liquid is absorbed.
   
   
4. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top.
   
   
5. Cover with foil and bake 30 minutes. Serve hot or at room temperature.
   
   






Final Comments


Serves 8