Description
A delightful roasted vegetable orzo dish that captures the essence of togetherness with a blend of savory, sweet, and zesty flavors.
Ingredients
Scale
- 2 cups Dry Orzo Pasta
- 1 medium Zucchini
- 1 medium Red Bell Pepper
- 1 medium Yellow Bell Pepper
- 1 cup Cherry Tomatoes
- 1 small Red Onion
- 2 tablespoons Olive Oil
- 1 teaspoon Dried Italian Herbs
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Lemon Juice
- 1/4 cup Fresh Parsley
- 1/2 cup Optional Cheese (Feta/Parmesan)
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion into bite-sized pieces.
- Toss the veggies in a bowl with olive oil, salt, black pepper, and dried Italian herbs to coat them evenly.
- Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway to ensure even cooking.
- Boil salted water in a pot and cook the dry orzo according to package instructions, usually 8-10 minutes for that perfect al dente texture.
- Drain the orzo and return it to the pot. Add lemon juice and toss to combine.
- Mix the roasted veggies into the orzo, adding fresh parsley and cheese if desired. Stir well to unite all the flavors.
- Serve warm and enjoy this delightful medley!
Notes
Feel free to customize your veggies and experiment with herbs for different flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: vegetable orzo, roasted vegetables, easy pasta recipe, healthy dinner, vegetarian dish