I made this for a Pot Luck Dish thought I would pass it along
Ingredients
1 pound Asparagus, Trimmed
3 bell peppers, (red green and yellow
6 green onions, chopped
1 cup grape tomatoes, halved
1 medium Zucchini
4 tablespoons extra virgin olive oil, diveded
1 garlic clove, crushed
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 cup Orzo
2 cups reduced-sodium vegetable for chicken broth
1/2 cup pine nuts, toasted
3/4 cup crumbled feta cheese
Instructions
1. Preheat Oven to 350
2 Cut vegetables except tomatoes, into bite-size pieces. Place first 5 ingredients (asparagus through zuchinni) in a 12X9X inch baking dish Add 2 tablespoons olive oil, garlic, Italian Seasoning, salt and pepper. Toss Well Roast 30 Minutes or until vetables are tender.
3. Add remaining 2 tablespoons olive oil to a large saucepan. Add Orzo and saute until brown. Add broth. Bring to a boil, reduce heat to low and cook, covered until liquid is absorbed.
4. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperatures. Serves 8
I got this online from the Relish Magazine.
Everyone requested the recipe.
Marye
Ingredients
1 pound Asparagus, Trimmed
3 bell peppers, (red green and yellow
6 green onions, chopped
1 cup grape tomatoes, halved
1 medium Zucchini
4 tablespoons extra virgin olive oil, diveded
1 garlic clove, crushed
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1 cup Orzo
2 cups reduced-sodium vegetable for chicken broth
1/2 cup pine nuts, toasted
3/4 cup crumbled feta cheese
Instructions
1. Preheat Oven to 350
2 Cut vegetables except tomatoes, into bite-size pieces. Place first 5 ingredients (asparagus through zuchinni) in a 12X9X inch baking dish Add 2 tablespoons olive oil, garlic, Italian Seasoning, salt and pepper. Toss Well Roast 30 Minutes or until vetables are tender.
3. Add remaining 2 tablespoons olive oil to a large saucepan. Add Orzo and saute until brown. Add broth. Bring to a boil, reduce heat to low and cook, covered until liquid is absorbed.
4. Add orzo to roasted vegetables. Mix well. Sprinkle pine nuts and cheese over top. Cover with foil and bake 30 minutes. Serve hot or at room temperatures. Serves 8
I got this online from the Relish Magazine.
Everyone requested the recipe.
Marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.
We have had 6 weeks of rain, every single day, I think one day we may have had a ray of sunshine for a few minutes. My poor basils are drowning, the lawn doesn't dry out enough to cut it, the pool has been running for a month now and it's been too darn cold to get near it, never mind in it, business is bad, nobody wants to walk in the cold rain to get an ice cream-can I move in with you