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Orzo Veggies Recipe

   
 

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     Orzo Veggies

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   8

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 Tbsp. olive oil, divided
1 garlic clove, crushed
1 Tbsp. Italian seasoning
¾ tsp. salt
 
1/8 tsp. coarsely ground black pepper
1 cup orzo
2 cups low-sodium vegetable or chicken broth
½ cup pine nuts, toasted
¾ cup crumbled feta cheese

Instructions
Preheat oven to 350°F.
Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients (asparagus through zucchini) in a 13x9-inch baking dish. Add 2 Tbsp. olive oil, garlic, Italian seasoning, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.
Add remaining 2 Tbsp olive to a large saucepan. Add orzo and sauté until brown. Add broth. Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed.
Add orzo to roasted vegetable. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes.
Serving Suggestions
Serve hot or at room temperature.


Originally Submitted
11/25/2008





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