Roasted Vegetable Orzo
A delightful medley of orzo pasta and roasted vegetables, perfect for a nutritious meal that caters to various dietary preferences.
Ingredients
Pasta and Vegetables
- 1 cup dry orzo pasta
- 1 small zucchini, diced
- 1 each red bell pepper, chopped
- 1 each yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 0.5 each red onion, sliced
Seasoning and Dressing
- 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
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the zucchini, bell peppers, tomatoes, and red onion with olive oil, dried herbs, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, stirring halfway, until caramelized and tender.
Cooking Orzo
- Meanwhile, cook orzo in salted boiling water according to package directions until al dente. Drain and set aside.
Mixing and Serving
- In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently to mix.
- Add crumbled feta or parmesan if desired. Taste and adjust seasoning. Serve warm or chilled.
Notes
For the best flavor and texture, choose fresh, seasonal vegetables. You can enhance the dish with different herbs and cheeses. This dish can be served warm or cold and is great for meal prep.