Orzo is a new-comer in my kitchen cabinet and I’m hooked on it; whether it’s in a cold salad or a hot dish. Orzo is small and rice-shaped ~ it looks like rice but it’s really pasta. It’s perfect for casseroles like this one!
With fall arriving on the 23rd, our farmer’s markets’ supply of fresh veggies is starting to dwindle and I wanted to squeeze in one more veggie dish using the market’s tender veggies. We all know that local food tastes better and purchasing from farmer’s markets supports our farmers in the area and contributes to the community. It’s just sad to me in that the season is so very short here!
Most of us like roasted veggies for the bold deep flavors the roasting brings out. This mixture consists of asparagus, bell peppers, onions, zucchini, mushrooms and grape tomatoes roasted with orzo, feta cheese and pine nuts. Browning the orzo and pine nuts first, gives them a nutty toasted flavor that’s a great match with the veggies. I hope you give this a try!
Roasted Veggies with Orzo and Feta
1 pound asparagus
1 pound mushrooms
2 large bell peppers, red and yellow
8 green onions, chopped
1 cup grape tomatoes
3 garlic cloves, smashed
4 tablespoons olive oil, divided
1 teaspoon thyme
1 teaspoon basil
¾ teaspoon salt
1 teaspoon seasoned pepper
1 cup orzo
1 cup reduced-sodium vegetable broth
½ cup pine nuts, toasted
1 cup feta cheese, crumbled
Preheat oven to 350 degrees.
Slice first 5 veggies into bite-size pieces.
Place into a 13 x 9-inch baking dish coated with cooking spray along with tomatoes and garlic.
Add 2 tablespoons olive oil and toss well.
Roast 30-40 minutes until tender.
Meanwhile, pour 2 tablespoons olive oil into a large saucepan over medium-high heat.
Add orzo and sauté until lightly browned.
Pour broth over orzo and bring to a boil.
Reduce heat to low, cover and cook until the orzo absorbs the broth.
Add orzo to roasted veggies and mix thoroughly.
Season with additional salt or pepper, if needed.
Top with feta cheese and toasted pine nuts.
Cover with foil.
Bake 30 minutes.
Serve hot or at room temperature.
This is veggie love for sure!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes.