Monday, February 27, 2012

Roasted Vegetable Orzo

I have already professed my love for roasted vegetables on this blog. In addition to eating the roasted vegetables by themselves, I love to add them to pasta for a delicious side dish or quick dinner. You can use any vegetables you have on hand. This is also a wonderful use for leftover vegetables.

Roasted Vegetable Orzo
original recipe by Eating Deliciously

1 medium zucchini, cut into ½ inch pieces
1 medium yellow squash, cut into ½ inch pieces
½ pound green beans, ends trimmed and cut into ½ inch pieces
2 pints grape tomatoes
2 garlic cloves, minced
¼ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 pound orzo
¼ cup minced parsley

Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.

On a large baking sheet, toss the zucchini, yellow squash, green beans, and grape tomatoes with olive oil and season with salt and pepper. Roast the vegetables for 30-40 minutes, until the edges are starting to brown. Halfway through cooking turn the vegetables over with a spatula to make sure they cook evenly.

While the vegetables roast, cook the orzo as directed on the package. Drain pasta and transfer to a large serving bowl. Add the roasted vegetables to the bowl; be sure to add all the accumulated liquid from the baking sheet. Add the minced parsley, season with salt and pepper, and toss gently to combine. If the pasta seems dry, drizzle with additional olive oil.