Description
A vibrant and comforting dish of roasted vegetables combined with tender orzo, perfect for sharing with loved ones.
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 425°F (220°C).
- Wash and chop the zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces.
- Toss the chopped veggies with olive oil, dried Italian herbs, salt, and black pepper until they are well coated.
- Spread the tossed veggies on a baking sheet in a single layer for even roasting.
- Roast in the oven for about 20 minutes, stirring halfway through.
- Boil a pot of salted water and cook the dry orzo according to package instructions (about 8-10 minutes).
- Drain the orzo (don’t rinse!) and toss it with the roasted veggies.
- Add lemon juice and chopped parsley to the mixture; add cheese if desired.
- Serve warm and enjoy the delightful flavors!
Notes
For an extra burst of flavor, sprinkle with more parsley and drizzle with olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- 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 Recipe, Quick Meal, Comfort Food, Summer Dish