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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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âMy sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy.âJackie Termont - Richmond, Virginia Ingredients:
1-1/2 cups fresh mushrooms, halved |
1 medium zucchini, chopped |
1 medium sweet yellow pepper, chopped |
1 medium sweet red pepper, chopped |
1 small red onion, cut into wedges |
1 cup cut fresh asparagus (1-inch pieces) |
1 tablespoon olive oil |
1 teaspoon each dried oregano, thyme and rosemary, crushed |
1/2 teaspoon salt |
1-1/4 cups uncooked orzo pasta |
1/4 cup crumbled feta cheese |
Directions:
1. Place vegetables in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° for 20-25 minutes or until tender, stirring occasionally.
2. Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese. Yield: 8 servings.
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