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Roast Vegetables with Orzo

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Servings

Ingredients
  

  • 4 tablespoons olive oil
  • 1 large zucchini cut into 1 inch cubes
  • 1 large eggplant peeled and cut into 1 inch cubes
  • 1 large butternut squash peeled and cut into 1 inch cubes
  • 1 medium red onion peeled and cut into 1 inch cubes
  • 2 large tomatoes cut into 1 inch cubes
  • 2 cups orzo cooked according to package directions
  • 2 tablespoons balsamic vinegar
  • 1 cup crumbled goat cheese
  • 1/2 cup chopped fresh basil
  • Sea salt and freshly ground pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees.
  • On a large baking sheet, add 2 tablespoons olive oil, zucchini, eggplant, squash, onion, tomatoes and roast for 15 to 20 minutes until cooked through.
  • In a large bowl, add orzo, vinegar, roasted vegetables, cheese, basil and sea salt and freshly ground pepper to taste.

Notes

SERVING SUGGESTION: A big spinach salad.
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure balsamic vinegar is gluten free.
NUTRITION: 463 Calories; 17g Fat (32.5% calories from fat); 16g Protein; 64g Carbohydrate; 8g Dietary Fiber; 20mg Cholesterol; 82mg Sodium. Exchanges: 5 Grain (Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat.
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