Print : Roasted Vegetables and Orzo - Slender Kitchen

Name: Print : Roasted Vegetables and Orzo - Slender Kitchen
Prep time: 1 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp balsamic vinegar (or more); 1/2 cup dried cranberries, chopped; 1 eggplant sliced into 1/4 inch disks; 3 green onions, chopped; 2 tbsp olive oil; 1 red onion, chopped; 1 cup orzo; 2 red peppers, sliced into quarters; 2 portabella mushrooms; salt and pepper; 1 summer squash, sliced into 1/4 inch disks; 1 zucchini, sliced into 1/4 inch disks

Ready: 45 min

Servings: 4 servings

Calories: 334.58

Ingredients

1 1 tbsp balsamic vinegar (or more)
2 1/2 cup dried cranberries, chopped
3 1 eggplant sliced into 1/4 inch disks
4 3 green onions, chopped
5 2 tbsp olive oil
6 1 cup orzo
7 2 portabella mushrooms
8 1 red onion, chopped
9 2 red peppers, sliced into quarters
10 salt and pepper
11 1 summer squash, sliced into 1/4 inch disks
12 1 zucchini, sliced into 1/4 inch disks

Directions

1
1 Preheat the oven to 400 degrees.2 Toss all of the vegetables with olive oil, salt, and pepper.3 Roast the vegetable for 20-25 minutes until tender.4 Meanwhile, prepare the orzo according to package directions using vegetable broth. However when boiling the water, add the dried cranberries and season the broth with salt and pepper. When finished, toss with green onions. Top with vegetables and balsamic vinegar.

Nutrition per serving

334.58 Calories

59.57g Carbs

9.19g Protein

8.55g Fat

Allergens

milk egg fish tree nuts wheat soy peanuts sesame

Print : Roasted Vegetables and Orzo - Slender Kitchen

Directions

Nutrition per serving

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Allergens