Roasted Vegetable Orzo
A vibrant and nutritious dish combining orzo pasta with a medley of colorful roasted vegetables, perfect as a main course or side dish.
Ingredients
Pasta and Base
- 1 cup dry orzo pasta
- Salted water, for boiling
Vegetables
- 1 small zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ medium red onion, sliced
Sauce and Seasoning
- 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 Ingredients
- crumbled feta Optional, for flavor enhancement
- grated parmesan Optional, for flavor enhancement
- chopped basil Optional, for flavor enhancement
Instructions
Preparation
- Preheat your oven to 425°F (220°C). 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 the vegetables evenly on the baking sheet and roast for 20–25 minutes, stirring halfway through, until the vegetables are caramelized and tender.
Cooking Orzo
- While the vegetables are roasting, cook the orzo in salted boiling water according to the package directions until al dente.
- Drain the orzo and set aside.
Mixing Ingredients
- In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley.
- Toss gently to mix.
- If desired, add crumbled feta or parmesan for an extra layer of flavor. Taste and adjust seasoning as needed.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Can be served warm or as a cold pasta salad. For a smokier flavor, add balsamic vinegar before roasting.