Roasted Veggie Orzo
“My sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy.”Jackie Termont - Richmond, Virginia
Ingredients
- 1-1/2 cups fresh mushrooms, halved
- 1 medium zucchini, chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 small red onion, cut into wedges
- 1 cup cut fresh asparagus (1-inch pieces)
- 1 tablespoon olive oil
- 1 teaspoon each dried oregano, thyme and rosemary, crushed
- 1/2 teaspoon salt
- 1-1/4 cups uncooked orzo pasta
- 1/4 cup crumbled feta cheese
Reviews
This was good, not amazing, but good. I'm not sure if I would remake this specific recipe or go out of my way to recommend it because I've made many variations of this just on my own by throwing the veggies I have on hand together in a skillet with olive oil and seasonings..It just isn't very original, but tasted ok.
Wonderful way to get a lot of veggies in! So tasty. Will be making much more in the future...would be yummy to grill the veggies in the summer.
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Good stuff. Can use any veggies you have on hand, really, and sprinkle on Italian seasoning to taste.
Very good. I made it for company and they were very impressed.
This recipe was pretty good! Good way to use some summer garden veggies. I added fresh basil from the garden at the end.
Wonderful side dish or a lite main dish. Angel hair pasta was great with it as well.
This is absolutely delicious! It can be tailored to the veggies that the family likes (we've used brussel sprouts and carrots too.) Can also add grilled chicken and make it a meal instead of side dish. Definitely a keeper!
I've made this delicious dish many times. It gets rave reviews every time. I often substitute the veggies I have available and it's just as good, in my opinion.
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