Orzo with Oven Roasted Vegetables

6-8
Servings
15-20m
Prep Time
45-55m
Cook Time
1h
Ready In


"A variety of roasted veggies are added to orzo, creating a great flavored dish that can either be a side or served as a main dish, therefore the amount of servings can vary."

Original recipe yields 6-8 servings
OK

Nutritional

  • Serving Size: 1 (502 g)
  • Calories 490.4
  • Total Fat - 18.3 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 21.2 mg
  • Sodium - 314 mg
  • Total Carbohydrate - 68 g
  • Dietary Fiber - 12.5 g
  • Sugars - 8.7 g
  • Protein - 16.7 g
  • Calcium - 429 mg
  • Iron - 2.6 mg
  • Vitamin C - 84.7 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 400-degrees.

Step 2

Place first 9 ingredients; eggplant - artichoke hearts in a large mixing bowl. Toss together to mix. Pour the olive oil and water over the top and stir to mix well, using two spoons or your hands. Add the salt and pepper to taste and the oregano. Toss together to mix well.

Step 3

Spray a large deep casserole pan with olive oil spray or can use other spray or evenly coat pan with a light film of olive oil. Turn the vegetables into the prepared pan, using a spatula to scrape out all the juices. Cover the pan tightly with foil. Bake on the lower shelf of the oven for 30 minutes.

Step 4

Remove the pan from the oven and carefully remove the foil. Stir the vegetables to mix. Cover and continue baking for another 15 minutes until the eggplant is soft when tested with a fork. Remove the pan from the oven and stir in the currants, lemon juice, and orange zest. Mix well.

Step 5

Meanwhile, cook the orzo pasta according to package directions. Drain well then return it to the pot. When the roasted vegetables are ready, add them to the cooked orzo and toss to mix together. Stir in the Dill Havarti cheese. Stir for about 2 minutes until the cheese melts. Taste for seasonings. Serve immediately.

Tips & Variations


No special items needed.

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