Roasted Veggie Orzo
Roasted Veggie Orzo
Ingredients
- Orzo:
- 1/3 cup pine nuts, toasted
- 1 1/2 cups crimini mushrooms, sliced
- 1 red bell pepper, seeds removed, cut into squares
- 1 yellow bell pepper, seeds removed, cut into squares
- 1 bunch asparagus, ends removed, chopped into 1-inch pieces
- 2 zucchini, diced
- 1 (12 oz.) package cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil, divided
- kosher salt and freshly ground pepper, to taste
- 1 cup orzo
- 1 1/2 cups vegetable or low-sodium chicken broth
- 2/3 cup feta cheese, crumbled
- Dressing:
- 2 tablespoons extra-virgin olive oil
- 1/3 cup freshly-squeezed lemon juice
- 1 teaspoon Italian seasoning
- kosher salt and freshly ground pepper, to taste
Preparation
- Preheat oven to 425º F and line 2 baking sheets with parchment paper.
- In a large bowl, combine mushrooms, bell peppers, asparagus, zucchini, tomatoes and garlic, then season with salt and pepper, and coat with 2 tablespoons olive oil.
- Toss together until evenly coated, then divide the veggies between lined baking sheets.
- Place baking sheets in oven and roast for 35-40 minutes, start checking at 20 minutes, tossing and rotating pans halfway through.
- Remove from oven and set aside.
- While vegetables roast, heat remaining 1 tablespoon olive oil in a large pan or skillet over medium heat and toast orzo for 2-3 minutes, or until golden.
- Stir in vegetable broth and bring to a boil. Reduce heat to low, then cover and cook for 15 minutes, or until liquid has been absorbed. Remove from heat and set aside.
- In a medium bowl, whisk together olive oil, lemon juice, Italian seasoning, salt and pepper.
- Add roasted veggies and orzo to a serving bowl or skillet, pour dressing on top and toss to combine.
- Serve hot, with feta cheese and pine nuts on top and enjoy!