Description
A delightful and nutritious dish combining roasted seasonal vegetables with orzo pasta, perfect for any occasion.
Ingredients
Scale
- 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
- ½ red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: crumbled feta, grated parmesan, or chopped basil
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, herbs, salt, and pepper in a large bowl. Spread on the baking sheet.
- Roast the vegetables for about 20-25 minutes, stirring halfway through.
- Meanwhile, bring salted water to a boil, cook orzo until al dente, drain, and set aside.
- Combine the cooked orzo, roasted vegetables, lemon juice, and parsley in a large bowl and toss gently. Add optional cheese if desired.
- Adjust seasoning and serve warm or chilled.
Notes
For best flavor, consider adding garlic powder or red pepper flakes. This dish is flexible, allowing for the use of leftover veggies.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: vegetable, orzo, pasta, roasted vegetables, Mediterranean, healthy