Roasted Vegetable Orzo
A delightful mix of flavors and textures, combining tender orzo pasta with colorful roasted vegetables, perfect for weeknight dinners or gatherings.
Ingredients
For the Base
- 1 cup dry orzo pasta Use whole wheat for a healthier option.
- 1 small zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ medium red onion, sliced
For the Seasoning
- 2 tbsp olive oil
- 1 tsp dried Italian herbs Alternatively use oregano or thyme.
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
To Serve (optional)
- Crumbled feta, grated parmesan, or chopped basil
Instructions
Preparation
- 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 evenly on the baking sheet.
Roasting
- Roast the vegetables for 20–25 minutes, stirring halfway through, until caramelized and tender.
Cooking Orzo
- Cook the orzo in salted boiling water according to package directions until al dente. Drain and set aside.
Combine and Serve
- In a large bowl, mix the cooked orzo with roasted vegetables, lemon juice, and parsley. Toss gently.
- Optionally, add crumbled feta or parmesan cheese, and adjust seasoning to taste. Serve warm or chilled.
Notes
Make sure vegetables are cut into similar sizes for even cooking. Adjust the seasoning to enhance flavor. Leftovers can be stored in an airtight container for up to 4 days.