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Roasted Vegetables and Orzo

Kristen Mccaffrey
  • 35 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

1

red onion, chopped

1

zucchini, sliced into 1/4 inch disks

1

summer squash, sliced into 1/4 inch disks

1

eggplant sliced into 1/4 inch disks

2

red peppers, sliced into quarters

2

portabella mushrooms

salt and pepper

1 cup

orzo

1/2 cup

dried cranberries, chopped

3

green onions, chopped

1 tbsp

balsamic vinegar (or more)