orzo with roasted vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 291.4
- Total Fat: 15.4 g
- Cholesterol: 4.2 mg
- Sodium: 58.3 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 4.8 g
- Protein: 6.3 g
View full nutritional breakdown of orzo with roasted vegetables calories by ingredient
Introduction
This is a lightened version of Ina Garten's orzo with roasted veggies. This is a lightened version of Ina Garten's orzo with roasted veggies.Number of Servings: 6
Ingredients
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6 ounces orzo pasta
1 large eggplant, 1 inch cubes
2 red peppers, 1 inch cubes
2 yellow peppers, 1 inch cubes
1 large red onion, half moon slices
2 minced garlic cloves
1/3 cup olive oil
juice of 1 or two lemons
4 oz feta cheese
10 or so basil leaves, chiffonaded
Directions
Preheat oven to 425 F. Toss veggies, including garlic, with the olive oil and salt and pepper. Spread onto a flat baking sheet and cook for about 40 minutes, stirring a few times, until the veggies are nicely roasted.
Meanwhile, cook orzo until al dente. Drain and place in bowl. Add roasted veggies and all oil/juices from the pan. Add lemon and toss while hot. Let cool. Stir in feta and basil and adjust for salt.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JADZIA81.
Meanwhile, cook orzo until al dente. Drain and place in bowl. Add roasted veggies and all oil/juices from the pan. Add lemon and toss while hot. Let cool. Stir in feta and basil and adjust for salt.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JADZIA81.
Member Ratings For This Recipe
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EMPETTICREW
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HEATHERELIZA