Description
A delicious and colorful roasted vegetable orzo recipe that makes for a flavorful and satisfying meal. Perfect for a light lunch or a side dish for dinner.
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: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Roast Vegetables: Toss zucchini, bell peppers, tomatoes, and red onion with olive oil, herbs, salt, and pepper. Roast for 20–25 minutes at 425°F, stirring halfway through, until caramelized.
- Cook Orzo: Cook orzo in salted boiling water until al dente. Drain and set aside.
- Combine: In a large bowl, mix the cooked orzo, roasted vegetables, lemon juice, and parsley.
- Finish: Add optional cheese, adjust seasoning, and serve warm or chilled.
Notes
- You can customize the roasted vegetables based on your preferences.
- Feel free to add other herbs or spices for more flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Roasted Vegetable Orzo, Vegetable Orzo Recipe, Orzo Pasta with Roasted Vegetables
