Orzo With Roasted Veggies

When you load your plate with many colorful vegetables, it not only looks beautiful, but is so healthy too.

Roasting vegetables intensifies their flavor, since they caramelize in the oven. All that great flavor is packed into the vegetables and isn’t washed away as it would if you had cooked it on the stove. There is so much more flavor than steaming too.

Roasting vegetables is so simple – it’s as easy as tossing them on a baking sheet with some olive oil, salt, pepper and herbs, if you’d like. Choose whichever vegetables you like, slide them into the oven and you’ll have dinner on the table in the amount of time that it takes to cook a pot of orzo. 

Ingredients:

2-3 bell peppers

2-3 tomatoes

2 large zucchini

1 onion

3-4 garlic cloves

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground black pepper

1/4 cup olive oil

1 lb orzo

1 Tablespoon fresh parsley, minced

Preheat the oven to 475 degrees. Line a large rimmed baking sheet with aluminum foil.

Seed the peppers and tomatoes and chop into 1/2 inch cubes. Chop the zucchini into 1/2 -3/4 inch cubes. Coarsely chop the onion and press the garlic through a garlic press or mince with a knife. Place all the vegetables on the prepared baking sheet and toss with the oil, salt, sugar and pepper. Toss it all together to season evenly.

Place the pot of water to cook the orzo on the stove. This way, the water will come to a boil while you’re prepping the vegetables. If your water takes longer to boil than 10-15 minutes, put it on the stove earlier.

Bake the vegetables in the preheated oven for 25 minutes. Broil for the last 3-5 minutes. When the vegetables are halfway cooked, the water should have boiled, cook the orzo according to package instructions. Drain. Toss the cooked orzo with the roasted vegetables and the minced parsley.

Orzo With Roasted Veggies

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Olga’s Flavor Factory

Recipe type: Sides

Serves: 8

Ingredients

• 2-3 bell peppers
• 2-3 tomatoes
• 2 large zucchini
• 1 onion
• 3-4 garlic cloves
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon ground black pepper
• ¼ cup olive oil
• 1 lb orzo
• 1 Tablespoon fresh parsley, minced

Instructions

1. Preheat the oven to 475 degrees. Line a large rimmed baking sheet with aluminum foil.
2. Seed the peppers and tomatoes and chop into ½ inch cubes. Chop the zucchini into ½ -3/4 inch cubes. Coarsely chop the onion and press the garlic through a garlic press or mince with a knife. Place all the vegetables on the prepared baking sheet and toss with the oil, salt, sugar and pepper. Toss it all together to season evenly.
3. Place the pot of water to cook the orzo on the stove. This way, the water will come to a boil while you’re prepping the vegetables. If your water takes longer to boil than 10-15 minutes, put it on the stove earlier.
4. Bake the vegetables in the preheated oven for 25 minutes. Broil for the last 3-5 minutes. When the vegetables are halfway cooked, the water should have boiled, cook the orzo according to package instructions. Drain.
5. Toss the orzo with the roasted vegetables and the minced parsley.

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