Roasted Vegetable Orzo Toss

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

Directions

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.

Recipe tags

Complex carbs Courgettes Grain side dish Orzo Portabella Portabello Portobella Portobello Portobello mushrooms Quick-and-easy Roasted vegetables Squash Succos Succot Sukkos Super easy Zucchinis

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Esti Vann

4 years ago

Frozen? Can this be made in advance? If yes, how would you defrost it?

Thanks

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So}mouwmin

4 years ago

Reply to Esti Vann

Hi- you can freeze it covered in airtight containers or heavy-duty freezer bags. Cooked orzo dishes containing sauce freeze best; cooked dry orzo may become overly mushy when thawed.

Abigail Bergman

4 years ago

Serving temperature Is this meant to be served hot or at room temperature?

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Cnooymow{shman

4 years ago

Reply to Abigail Bergman

Definitely can be done as either.

Susan Einhorn

4 years ago

orzo wondering if this is a mistake, is it only 1 cup uncooked orzo? seems like the remaining ingredients would be for way more than 1 cup uncooked orzo.

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