Whole-wheat orzo with roasted vegetables

Date Updated: 06/29/2016

Serving Info

Serves 4

Dietician Tip

Chop vegetables uniformly, about the size of cooked orzo. To make this dish vegetarian, substitute no-salt-added vegetable stock for the chicken stock.

Directions

Heat oven to 400 F. In a large bowl, combine the zucchini, onion, bell peppers, mushrooms, parsley, garlic, lemon juice, olive oil, oregano, black pepper and salt. Set aside for 10 minutes to marinate. Lightly coat a 10-by-15-inch pan with cooking spray. Arrange vegetables on the pan in a single layer. Roast in the oven for 20 minutes or until vegetables are crisp-tender. Meanwhile, in a medium saucepan, heat the orzo and oil on medium heat. Stir until the pasta is lightly browned. Add the chicken stock; stir frequently. Once the orzo is soft and tender, remove from heat and drain. Add the roasted vegetables to the orzo.

Ingredients

2 medium zucchini, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 portobello mushrooms, chopped
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup lemon juice
1 teaspoon olive oil
1 teaspoon minced fresh oregano
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 cup whole-wheat orzo, dry
1/2 teaspoon olive oil
3 cups no-salt-added chicken stock