Roasted Veggies, Roasted Veggie Orzo

Roasted vegetables could not be easier to make, and they lend themselves so well to other recipes. I often eat roasted veggies as a side with whatever protein I have around, or I toss them with some orzo and feta to make the most delicious meal. To please both parties, I have included both recipes, as step one (roasted veggie side) is needed for step two (roasted veggie orzo).

Roasted Veggies
Serves 4.

-1 zucchini, chopped in big chunks.
-1 yellow squash, chopped in big chunks.
-1 lb asparagus  *hold the asparagus at both ends and pull until they naturally snap. Discard the bottoms, and chop the remaining asparagus into thirds.
-1/4 red onion (or 1/2 depending on size), chopped into big chunks
-2 tablespoons of Olive Oil- or enough to coat the veggies
-Salt to taste
-Black pepper to taste

1. Preheat oven to 425 degrees.
2. Put chopped veggies on a baking sheet. Swirl olive oil around the veggies. Add salt and pepper. Using your (clean!) hands, toss the veggies in the oil, S&P. Spread veggies into a single layer. Bake for 20 -30 minutes.  *Check at 15 minutes, toss a little with a spoon, bake until soft.

It's that easy! Perfect on its own, but here is an easy way to make it a meal:



Roasted Veggie Orzo
Serves 4.

-2/3 cup dry orzo
-Roasted Veggies (see above)
-2 oz. crumbled feta  *I love feta in this because it is tangy and salty and adds great flavor to the pasta and veggies.
-About 4 leaves fresh basil, chopped  *Again, pulled from my basil plant.
-Salt to taste
-Pepper to taste

1. Cook orzo according to package.
2. Add cooked orzo to roasted veggies and toss. Add feta and basil and toss again. Add salt and pepper to taste.

There isn't an easier meal to make. Healthy and delicious! Enjoy it!