Description
A comforting and flavorful dish combining roasted vegetables with tender orzo pasta, perfect for any gathering or weeknight meal.
Ingredients
Scale
- 2 cups Dry Orzo Pasta (or gluten-free substitute)
- 1 medium Zucchini (or eggplant/yellow squash)
- 1 medium Red Bell Pepper (or yellow/green bell pepper)
- 1 medium Yellow Bell Pepper (or more red bell pepper)
- 1 cup Cherry Tomatoes (or chopped/sun-dried tomatoes)
- 1 small Red Onion (or yellow onion)
- 2 tablespoons Olive Oil (or avocado oil)
- 1 teaspoon Dried Italian Herbs (or oregano/thyme)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Lemon Juice (or vinegar)
- 1/4 cup Fresh Parsley (or basil/cilantro)
- 1/2 cup Optional Cheese (Feta/Parmesan, or dairy-free alternative)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables by chopping them into bite-sized pieces.
- Toss the vegetables in a bowl with olive oil, dried Italian herbs, salt, and black pepper.
- Spread the vegetables onto a baking sheet in a single layer.
- Roast the vegetables for about 20 minutes, stirring halfway through.
- Cook the orzo in a pot of salted boiling water for 8-10 minutes until al dente.
- Drain the orzo and return it to the pot with lemon juice and fresh parsley.
- Combine the roasted vegetables with the orzo, tossing gently.
- Serve warm, optionally topping with extra parsley and cheese.
Notes
For a heartier meal, add proteins like cooked chicken or chickpeas. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Roasted Vegetable Orzo, Vegetarian Dish, Quick Recipes