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Roasted Vegetable Orzo

A healthy and delicious dinner shouldn’t have to be drab or take a culinary degree to prepare. It should, however, combine delicious, fresh ingredients and be perfectly satisfying. Today, we decided to share a new favorite recipe, our Roasted Vegetable Orzo. Packed with yummy veggies and orzo pasta, it’s simple to make and sure to be a big hit with your entire family.



½ cup Orzo, dry, whole wheat

½ teaspoon Olive oil

1 ½ cups Chicken stock, heated

2 cups Vegetables; zucchini, mushrooms, onions

2 each Garlic cloves, minced

1 teaspoon Olive oil

¼ teaspoon Salt

½ teaspoon Black pepper

1 Tablespoon Oregano leaves, fresh

½ Tablespoon Olives, sliced

1 teaspoon Feta cheese, crumbled


    • Preheat oven to 375°F.
    • Cut all of the vegetables, combine in a large bowl, and toss with ½ teaspoon olive oil, salt and pepper.
    • Spread the vegetables on a sheet-tray.
    • Roast the vegetables for 20-30 minutes.
    • To make the orzo: preheat a large pan at medium heat, add 1/2 teaspoon of olive oil.
    • Add orzo until lightly toasted; add heated stock, roasted vegetables, stir, and cover. Allow mixture to come to a boil.
    • Reduce heat and simmer covered until orzo has softened about 20 minutes.


Servings: 4

Serving Size: ½ cup

Calories: 150 calories

Fat: 2.5 grams

Sodium 150 milligrams

Carbohydrates: 27 grams

Fiber: 2 grams

Protein: 5 grams