• 8servings
  • 45minutes
  • 164calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups fresh mushrooms, halved

  2. 1 medium zucchini, chopped

  3. 1 medium sweet yellow pepper, chopped

  4. 1 medium sweet red pepper, chopped

  5. 1 small red onion, cut into wedges

  6. 1 cup cut fresh asparagus (1-inch pieces)

  7. 1 tablespoon olive oil

  8. 1 teaspoon each dried oregano, thyme and rosemary, crushed

  9. 1/2 teaspoon salt

  10. 1-1/4 cups uncooked orzo pasta

  11. 1/4 cup crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Roasted Veggie Orzo Recipe photo by Taste of Home 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.

  2. Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese. Yield: 8 servings.


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