Description
This Roasted Vegetable Orzo is a vibrant, Mediterranean-inspired dish made with caramelized veggies, tender orzo pasta, and fresh herbs. It’s flavorful, versatile, and perfect as a light lunch, picnic side, or healthy dinner.
Ingredients
- 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
- 1/2 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
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 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.
3. Meanwhile, cook orzo in salted boiling water according to package directions until al dente. Drain and set aside.
4. In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently to mix.
5. Add crumbled feta or parmesan if desired. Taste and adjust seasoning. Serve warm or chilled.
Notes
Make it vegan by skipping the cheese or using a dairy-free alternative.
Add chickpeas, olives, or spinach for extra protein or greens.
Store leftovers in the fridge for up to 3 days—flavors improve over time.
Serve as a side dish or a standalone lunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg