Roasted Vegetable Orzo Recipe

Name: Roasted Vegetable Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16oz Orzo; water; 3 vegetable boullion cubes; 3/4 cup of dry white wine; 1/2 lb of asparagus; 1 medium size zucchini; 1 medium size yellow squash; 1 large red onion; 1 red bell pepper; 1 container of portobello caps; feta cheese; 1/2 stick of butter; olive oil; salt and pepper

Servings: persons

16oz Orzo
water
3 vegetable boullion cubes
3/4 cup of dry white wine
1/2 lb of asparagus
1 medium size zucchini
1 medium size yellow squash
1 large red onion
1 red bell pepper
1 container of portobello caps
feta cheese
1/2 stick of butter
olive oil
salt and pepper

1
Preheat oven to 375
2
Chop all vegetables and mix in a large bowl with olive oil and salt & pepper to taste.
3
Spead the vegetables on a large cookie sheet for roasting.
4
Once oven is preheated, place vegetables in oven and roast for 20min.
5
Start boiling water and boullion cubes.
6
Once water reaches a boil, add orzo.
7
Add wine to boil when orzo is half-way cooked.
8
Strain orzo once cooked.
9
mix butter and Feta into orzo.
10
once vegetables are roasted mix in with the orzo.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16oz Orzo, water, 3 vegetable boullion cubes, 3/4 cup of dry white wine, and more.

Yes, Roasted Vegetable Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable Orzo

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