Orzo with Roasted Summer Vegetables
Serve a simple side dish of orzo with roasted summer vegetables to any go with anything off the grill. It's flavorful and easy to make in under 30 minutes.
- 1 zucchini, chopped
- 1 squash, chopped
- 1 red pepper, chopped
- 8 ounces mushrooms, chopped
- 1 small onion, chopped
- 1 teaspoon Italian herb seasoning
- 2 tablespoons olive oil
- 8 ounces grape tomatoes, halved
- 1 cup orzo
- 1/2 lemon, juiced
Preheat the oven to 450°F.
Prepare the orzo according to the package directions. Before draining reserve half a cup of the cooking liquid.
Toss the squash, zucchini, red pepper, mushrooms, onion and World Seasonings Italian blend in the olive oil. Spread the vegetables on a foil lined baking sheet and bake for 20 minutes or until the vegetables have caramelized.
In a large serving bowl mix together the orzo and roasted vegetables. Squeeze in the lemon juice and add in the cooking liquid in small amounts to moisten the pasta.
Stir in the grape tomatoes and serve.