Roasted Spring Vegetable Orzo

It had been several weeks since I received my last CSA basket.  I was so excited to be waking up to my box of produce.

I trudged out of bed, and headed to the front door to grab the box.  But when I opened the door there was no box.  I was so disappointed   It’s usually delivered in the wee hours of the morning.  I checked at 7:00 a.m. when I woke up and again, when the hubby left for work an hour later.

Now I have no idea when it arrived, but somewhere between 8:00 a.m. and when Melissa showed up after class around 11:00 a.m.

But I was thrilled that it arrive and poured over the box of goodies. What a relief it was because I really counting on some fresh produce for the next several days. My basket contained lots of Spring vegetables.

I decided to roast them and serve them on top of orzo.

Roasted Spring Vegatable Orzo 001

Roasted Spring Vegetable Orzo
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 zucchini, sliced
  • 1 spring onion, sliced,
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pinch white sugar
  • salt and black pepper to taste
  • 1 cup chicken or vegetable broth
  • 8 ounces orzo pasta
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Preheat oven to 450 degrees F
  2. Place the zucchini, onion, and asparagus in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables.
  3. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
  4. Roast vegetables until tender, 20 to 25 minutes.
  5. Meanwhile, in a deep skillet boil 1 1/2 cups water.
  6. Add the orzo, and cook until the liquid reduces.
  7. add the chicken broth and continue to boil until liquid has evaporated.
  8. Stir in Parmesan cheese, and the roasted vegetables and, and serve warm.
Notes
8 PP per serving

Yes, this was a delicious vegetarian meal that I truly enjoyed.

Roasted Spring Vegatable Orzo

 

I love how easy it is to make orzo.  So much easier that risotto.  You don’t need to baby sit it as much.

Roasted Spring Vegatable Orzo

I can’t believe I survived this long without the abundance of my fresh door to door produce.

Thanks for stopping by and have a great day.

Marlene

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Comments

Roasted Spring Vegetable Orzo — 3 Comments

  1. Marlene,
    I had to laugh at your last line–my last CSA farm share was in early December! And because of our cool spring, the farmer has delayed the start from this week to 2 weeks from now. I thought I had to make it only until the middle of May, but alas. I have a few more items in the freezer, but I used up the last fresh veg at the beginning of the month when I roasted the butternut squash for dips. Delicious dips, and I’m very impressed with the long term storage capabilities of winter squash.
    I love roasted asparagus, and served mine over chicken jelly noodles for a meatless-but-not-veg meal. I picked up a box of orzo last week, though, so I need to play with it as orzo is not in my usual repertoire. Thanks for the inspiration!

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