Description
A comforting medley of roasted vegetables mixed with tender orzo, drizzled with lemon juice and olive oil.
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).
- Prepare the vegetables by washing and chopping the zucchini, bell peppers, red onion, and cherry tomatoes.
- Toss your veggies in a large bowl with olive oil, dried Italian herbs, salt, and black pepper.
- Spread the veggies on a baking sheet in a single layer.
- 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 well but do not rinse.
- Toss the cooked orzo with the roasted veggies and add lemon juice and chopped parsley.
- Serve warm, optionally adding cheese.
Notes
You can serve it as a main dish or side. To store, keep in an airtight container in the fridge for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- 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 vegetables, orzo, vegetarian, Mediterranean, easy dinner