Description
Roasted Vegetable Orzo is a delightful dish that balances flavor and nutrition with a colorful array of roasted veggies and comforting orzo.
Ingredients
Scale
- 1 cup dry orzo pasta
- Salted water, for boiling
- 1 small zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried Italian herbs (or oregano/thyme)
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: crumbled feta, grated parmesan, or chopped basil
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss the diced zucchini, bell peppers, halved cherry tomatoes, and sliced red onion with olive oil, dried herbs, salt, and pepper.
- Spread the vegetables on the prepared baking sheet and roast for 20–25 minutes, stirring halfway through, until they’re caramelized and tender.
- Meanwhile, cook the orzo in salted boiling water according to package directions until al dente. Once done, drain and set aside.
- In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and chopped parsley. Toss gently to mix everything together.
- If desired, sprinkle in crumbled feta or grated parmesan. Taste and adjust seasoning if necessary. Serve either warm or chilled.
Notes
This dish is versatile; you can easily customize it with seasonal vegetables or different herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: roasted vegetables, orzo pasta, healthy recipe, easy cooking, vegetarian dish