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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