Ingredients
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1/3 C orzo
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1 tbsp olive oil
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1 zucchini, sliced
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1 yellow squash, sliced
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1 red onion, chopped
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1 bell peppers, chopped
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2 tsp dried thyme
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salt and pepper, to taste
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fresh basil, for serving
Instructions
- Set oven to 420°F
- Add chopped vegetables to a large bowl, then add olive oil, sea salt & pepper and thyme. Sprinkle in dried thyme and mix/toss veggies to coat.
- Add parchment paper to baking tray. Add the veggies on top, then bake for 20-25 minutes until crisp tender.
- Prepare orzo according to the packet instructions. Set aside.
- Add the roasted veggies to a bowl and allow them to cool slightly. Add in cooked orzo and fold everything together.
- Season to taste with sea salt & pepper and fresh basil if desired.