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Orzo Veggies Recipe

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This recipe for Orzo Veggies, by , is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dolly Santavicca


1 pound asparagus, trimmed
3 bell peppers (red, green and yellow)
6 green onions. chopped
1 cup grape tomatoes, halved
1 medium zucchini
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, crushed
1 tablespoon Italian seasoning
3/4 teaspoon salt
1⁄8 teaspoon coarsely ground black pepper
1 cup orzo
2 cups reduced-sodium vegetable or chicken broth
1/2 cup pine nuts, toasted
¾ cup crumbled feta cheese

. Preheat oven to 350F.
2. Cut vegetables, except tomatoes, into bite-size pieces. Place first 5 ingredients (asparagus through zuchinni) in a 13 x 9-inch baking dish. Add 2 tablespoons olive oil, garlic, Italian seasoning, salt and pepper. Toss well. Roast 30 minutes or until vegetables are tender.
3. Add remaining 2 tablespoons 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.
4. 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.

Personal Notes:
Personal Notes:
Some changes I made:
- add tomatoes to the last half of the baking time
- shorten the baking time to 20 minutes for both phases
- make italian seasoning 3/4 to 1 T.
Sometimes I add more veggies, feta and pine nuts.
It is always well received and very wholesome.




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