Recipe by: Jen Hernandez RDN, CSR, LDN
Colorful roasted veggies mixed with toasted orzo, seasoned with thyme, basil, and balsamic vinegar. A flavorful, low-potassium side dish.
Ingredients
- 1 red bell peppers, chopped (may substitute any other bell peppers)
- 1 zucchini, chopped (may substitute with eggplant)
- 1 onion, chopped
- 1 1/2 Tablespoon olive oil, divided
- ½ teaspoon dried thyme
- 1 tablespoon vegan butter (may substitute with unsalted butter)
- 1 cup dried orzo pasta (may substitute with brown rice for gluten-free option)
- 2 cups water
- 1/4 teaspoon salt (optional)
- 1 tablespoon balsamic vinegar (may substitute for red wine vinegar)
- Black pepper to taste
- 1 cup fresh basil leaves, cut into thin ribbons (may substitute or add other fresh herbs for variety of flavors, such as rosemary or parsley)
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Directions
Nutritional Information Prep: 30 min, Cook: 30 min, Total: 1 hr
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Using a large bowl, add chopped vegetables and toss with dried thyme and 1 tablespoon of the olive oil.
- Spread vegetables out over the lined baking sheet.
- Roast in the oven for 10 to 30 minutes, depending on how cooked you prefer your vegetables. Stir at least once halfway through to cook evenly.
- While the vegetables are cooking, grab a large skillet. Place the skillet on the stove over medium heat.
- Add butter to saute pan and allow to melt.
- Once butter is melted, add dried orzo pasta to the skillet. Stir frequently for 3-5 minutes to lightly toast the orzo.
- Add the water to the skillet, stirring the orzo to prevent clumping or sticking.
- Bring water and orzo to a boil, then reduce heat to low. Cover and allow orzo to simmer until fully cooked, about 7-8 minutes.
- Once orzo is cooked, turn off heat. Use a colander to drain any excess water. After water is drained, return orzo to the skillet.
- Drizzle pasta with remaining ½ tablespoon olive oil and toss to coat to help prevent pasta from sticking or clumping.
- Once vegetables are done, add to the skillet with orzo. Stir to combine.
- Season with salt (if using) and pepper. Drizzle balsamic vinegar and toss again.
- Garnish with basil ribbons. Serve immediately.
This dish can be enjoyed warmed or cold. Leftovers will keep for up to three days in the refrigerator.
- Calories 174.2
- Carbohydrates 27.7 g
- Dietary Fiber 2.5 g
- Total Sugars 4 g
- Protein 4.6 g
- Fat 5.4 g
- Saturated Fat 1.5 g
- Trans Fat 0.1 g
- Cholesterol 4.4 mg
- Sodium 93.4 mg
- Potassium 283.4 mg
- Calcium 24.4 mg
- Iron 0.9 mg
- Phosphorus 33 mg
