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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 303.1
  • Total Fat: 18.6 g
  • Cholesterol: 12.0 mg
  • Sodium: 472.2 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 11.8 g

View full nutritional breakdown of Orzo with Roasted Vegetables calories by ingredient
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Orzo with Roasted Vegetables

Submitted by: TUBLADY

Introduction

Orzo pasta salad with roasted vegetables. Can add different veggies, like zucchini, or fennel. Different squashes.
Be sure and roast them. Can use different herbs too.
Sometimes flavored pepper olive oil for the plain.
With shrimp or chicken added it's a lovely meal.
Make it your own.
Orzo pasta salad with roasted vegetables. Can add different veggies, like zucchini, or fennel. Different squashes.
Be sure and roast them. Can use different herbs too.
Sometimes flavored pepper olive oil for the plain.
With shrimp or chicken added it's a lovely meal.
Make it your own.

Number of Servings: 10

Ingredients

    Ingredients
    1 small eggplant, peeled and 3/4 in. diced
    1 red pepper, 1 in. diced
    1 yellow bell pepper, 1 in. diced
    1 red med. sized onion. 1 in. diced
    2 garlic cloves, minced
    1/4 cup good olive oil
    1/2 cup cilantro and parsley chopped. (One or both)
    1 1/2 teaspoons kosher salt
    1/2 teaspoon fresh ground black pepper
    1/2 pound orzo, or rice shaped pasta/

    For the dressing
    1/3 cup fresh squeezed lemon juice, (2 lemons)
    1/4 cup good olive oil
    1 teaspoon kosher salt
    1/2 teaspoon fresh ground black pepper
    zest of the 2 lemons, before you cut and squeeze them.

    To assemble:
    4 scallions, minced, white and green parts.
    1/4 cup pianolas , (pine nuts) toasted
    3/4 pound good feta cheese, cut in 1/2 inch diced
    15 fresh basil leaves. cut into julienne strips

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Directions

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and the garlic with 1/4 cup of olive oil, salt and pepper on a large sheet pan. Roast for 30 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for about 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scrape all the browned parts and liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon zest, lemon juice, olive oil, salt and pepper and pour over the pasta and vegetables. Let cool to room temperature. Then add the scallions, pine nuts, feta and basil.
Serves 10 , 1/2 cup portions.

Serving Size: 10 servings of 1/2 cup.

Number of Servings: 10

Recipe submitted by SparkPeople user TUBLADY.





TAGS:  Vegetarian Meals |

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