Garlicky Orzo with Roasted Vegetables

I was roasting a chicken for dinner and wanted a nice healthy side dish to serve with it. I looked through my pantry and refrigerator to see what I had on hand. I found some orzo, garlic, yellow squash, asparagus, red onion, orange bell pepper, and cherry tomatoes. I cooked the orzo per instructions and roasted the veggies then I sautéed them with olive oil, garlic, and a bit of crushed red pepper flakes. I simply seasoned it with sea salt and freshly cracked pepper then served. It was light, healthy, filling, and flavorful and it paired nicely with the roasted chicken.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15-20 minutes. Remove from the oven.

While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add 1 tablespoon of olive oil, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste. Mix until well combined. Taste and re-season if needed. Serve and enjoy.

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Garlicky Orzo with Roasted Vegetables

Yield: 4

Prep Time: 10 min.

Cook Time: 20-25 min.

Ingredients:

Olive oil
10 spears of asparagus, diced
1 yellow squash, diced
1 baby orange bell pepper, diced
1/4 red onion, diced
Handful of cherry tomatoes, halved
1 cup of dry orzo, cooked per instructions
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15-20 minutes.

While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add a tablespoon of olive oil, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste. Mix until well combined. Taste and re-season if needed. Serve and enjoy.

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14 Responses to “Garlicky Orzo with Roasted Vegetables”

  1. 1

    Blond Duck — September 26, 2013 @ 3:58 am

    Sounds amazing!

    [Reply]

  2. 2

    Kim in MD — September 26, 2013 @ 4:46 am

    This looks so delicious, Pam!

    [Reply]

  3. 3

    Jenn — September 26, 2013 @ 5:22 am

    Looks and sounds absolutely delicious!

    [Reply]

  4. 4

    lenia — September 26, 2013 @ 6:54 am

    Healthy,delicious, colorful!
    Kisses!

    [Reply]

  5. 5

    Larry — September 26, 2013 @ 7:23 am

    Looks healthy, very tasty, and creative Pam.

    [Reply]

  6. 6

    Carmen Rosa — September 26, 2013 @ 10:05 am

    I’ve never cooked orzo; Maybe it’s time to looking for it here in Spain, this looks really delicious!!!

    [Reply]

  7. 7

    Honey What's Cooking — September 26, 2013 @ 11:30 am

    This looks soooooo delicious… love that you raosted the veggies and then just added them to the orzo.

    [Reply]

  8. 8

    Diane — September 26, 2013 @ 12:42 pm

    On the menu for tomorrow night. Thanks Have a good day Diane.

    [Reply]

  9. 9

    Joanne — September 26, 2013 @ 6:50 pm

    I’m always a fan of roasted veggies! I’d be quite content to eat this as a main!

    [Reply]

  10. 10

    Dawn @ Words Of Deliciousness — September 26, 2013 @ 7:43 pm

    This looks like the perfect side dish. I love all the vegetables and colors.

    [Reply]

  11. 11

    Angie@Angie's Recipes — September 27, 2013 @ 5:28 am

    Looks wonderful! I love roasted veggies.

    [Reply]

  12. 12

    Pamela @ Brooklyn Farm Girl — September 27, 2013 @ 12:28 pm

    Great meal, especially with fall Harvest starting! Thanks!

    [Reply]

  13. 13

    Jovina Coughlin — September 27, 2013 @ 2:17 pm

    I like that you added lots of veggies- makes it tastier.

    [Reply]

  14. 14

    Chris — September 29, 2013 @ 7:50 pm

    What a great colorful dish, Pam, that’s beautiful! Pinned it!

    [Reply]

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