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Roasted Vegetable Orzo Toss


An all-around winning side that can easily make a reappearance as a room-temperature condiment.  


1. Preheat oven to 475 degrees Fahrenheit (240 Celsius). Line a baking sheet with Gefen Parchment Paper. Lay the mushrooms and thinly sliced zucchini in a low mound on the baking sheet.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, kosher salt, and pepper. Pour 1/2 of the mixture over the mushrooms and zucchini. Roast in oven, uncovered, for 20 minutes.
3. Prepare orzo according to package directions. Drain and rinse with cold water.
4. Transfer to a serving bowl. Pour remaining dressing over orzo. Add duck sauce and roasted vegetables. Mix until combined.