"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

ORZO VEGGIES Recipe

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This recipe for ORZO VEGGIES, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound asparagus, trimmed
3 bell peppers (red, green and yellow)
6 green onions, chopped
1 c. grape tomatoes, halved
1 medium zucchini
4 T. olive oil, divided
1 garlic clove, crushed
1 T. Italian seasoning
¾ tsp. salt
1/8 tsp. coarsely ground black pepper
1 c. orzo
2 c. low-sodium vegetable or chicken broth
½ c. pine nuts, toasted
¾ c. crumbled feta cheese

Directions:
Directions:
Preheat oven to 350.

Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients (asparagus through zucchini) in a 13x9” baking dish. Add 2 T. olive oil, garlic, Italian seasoning, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.

Add remaining 2 T. olive oil 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 vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperature. Serves 8.

 

 

 

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