Description
A flavorful and colorful dish, Roasted Vegetable Orzo is a delightful blend of tender orzo pasta with a medley of roasted zucchini, bell peppers, cherry tomatoes, and red onion, all tossed in herbs and lemon juice. Perfect for a light and satisfying meal.
Ingredients
Scale
Orzo Pasta:
- 1 cup dry orzo pasta
- Salted water, for boiling
Roasted Vegetables:
- 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
Finishing Touches:
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: crumbled feta, grated parmesan, or chopped basil
Instructions
- 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.
- Cook orzo in salted boiling water according to package directions until al dente. Drain and set aside.
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Orzo, Orzo Pasta, Vegetarian, Mediterranean, Roasted Vegetables
