For the ORZO and VEGGIES
1/3 cup pine nuts
1 1/2 cups crimini mushrooms sliced
1 cup mix of yellow, orange, red bell peppers (I used the little ones)
1 pound asparagus or green beans cut into 1" pieces (I used green beans)
12 oz cherry tomatoes cut in half
1/2 cups shallot chopped
olive oil
1/2 tsp salt
1/2 tsp pepper
1 cup orzo
1 1/2 cup vegetable broth
1/2 cup garlic and herb feta crumbled
For the dressing:
2 TBL olive oil
1 TBL lemon juice
1/2 tsp salt
1/4 tsp black pepper
Garnish (optional)
2-3 TBL chopped fresh basil
2-3 TBL chopped fresh parsley (I used this)
1. TOAST the pine nuts in 350 oven for 6-7 minutes. Set aside
2. Turn oven up to 425. Place veggies on sheet pan lined with parchment paper. Sprinkle with
2 TBL olive oil and mix. Sprinkle with salt and pepper and stir again.
3. Roast veggies for 35-40 minutes....stir around half way through
4. Cook the Orzo by heating 1 TBL olive oil on medium and add orzo and stir and cook for about
3 minutes until toasty and golden. Add the vegetable broth and simmer for about 15 minutes
until liquid is absorbed.
5. Make the dressing by whisking the ingredients together
6. Stir together orzo, veggies, pine nuts and feta cheese. Garnish with herbs. Serve warm or cold.
1/3 cup pine nuts
1 1/2 cups crimini mushrooms sliced
1 cup mix of yellow, orange, red bell peppers (I used the little ones)
1 pound asparagus or green beans cut into 1" pieces (I used green beans)
12 oz cherry tomatoes cut in half
1/2 cups shallot chopped
olive oil
1/2 tsp salt
1/2 tsp pepper
1 cup orzo
1 1/2 cup vegetable broth
1/2 cup garlic and herb feta crumbled
For the dressing:
2 TBL olive oil
1 TBL lemon juice
1/2 tsp salt
1/4 tsp black pepper
Garnish (optional)
2-3 TBL chopped fresh basil
2-3 TBL chopped fresh parsley (I used this)
1. TOAST the pine nuts in 350 oven for 6-7 minutes. Set aside
2. Turn oven up to 425. Place veggies on sheet pan lined with parchment paper. Sprinkle with
2 TBL olive oil and mix. Sprinkle with salt and pepper and stir again.
3. Roast veggies for 35-40 minutes....stir around half way through
4. Cook the Orzo by heating 1 TBL olive oil on medium and add orzo and stir and cook for about
3 minutes until toasty and golden. Add the vegetable broth and simmer for about 15 minutes
until liquid is absorbed.
5. Make the dressing by whisking the ingredients together
6. Stir together orzo, veggies, pine nuts and feta cheese. Garnish with herbs. Serve warm or cold.
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