Description
A colorful and wholesome dish combining vibrant vegetables and orzo pasta, perfect for weeknight dinners or gatherings.
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.
- Toss the zucchini, bell peppers, tomatoes, and red onion with olive oil, dried herbs, salt, and pepper. Spread them out on the baking sheet and roast for 20–25 minutes, stirring halfway, until the vegetables are caramelized and tender.
- While the vegetables roast, cook the orzo in salted boiling water according to the package instructions until it’s al dente. Drain and set aside.
- In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Gently toss everything together.
- If you like, add crumbled feta or parmesan. Taste and adjust the seasoning if needed. Serve the dish warm or chilled.
Notes
Make sure to cut the vegetables into similar sizes for even roasting. Mix and match your favorite vegetables based on the season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- 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: 15g
- Cholesterol: 10mg
Keywords: orzo, roasted vegetables, healthy dish, vegetarian, easy recipe, meal prep