Best 8 Roasted Vegetable Orzo Medley Recipes

ROASTED VEGGIE ORZO

Steps:

• Place vegetables in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat. Bake at 400° until tender, 20-25 minutes, stirring occasionally., Meanwhile, cook orzo according to package directions. Drain; transfer to a serving bowl. Stir in roasted vegetables. Sprinkle with cheese.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

ROASTED VEGETABLE ORZO MEDLEY

Steps:

• PreHeat Oven to 350 degrees.
• Cut up all vegetables and place on baking sheet.
• Pour Olive Oil and Italian dressing on vegetables (may use more to cover all).
• Sprinkle veggies with salt and pepper and Cajun Seasoning.
• Roast in oven until soft, usually 45 mins to an hour and 30 mins depending on your oven.
• While veggies are roasting follow the package instructions to cook the Orzo and drain (I start by boiling my water, adding salt and Olive Oil to it, and then adding the Orzo - Doesn't take long to cook. No more than 10mins.)
• When veggies are done remove them from the oven and let them sit to cool off for about 5 minutes.
• Mix Orzo together with the roasted vegetables in casserole dish.
• Serves well hot or cold.
• Enjoy!

ROASTED VEGETABLE ORZO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
• Roast vegetables until tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

ROASTED WINTER VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
• Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
• Remove from oven, combine squash and other vegetables and stir together.

ITALIAN ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Spread broccoli, cauliflower and carrots on a large baking sheet.
• Drizzle olive oil over vegetables.
• Sprinkle on Italian dressing mix and shredded parmesan.
• Toss vegetables with hands until evenly coated in oil and seasoning.
• Bake for 20 minutes, or until vegetables are soft.