Description
A colorful and flavorful roasted vegetable orzo dish that’s easy to make and perfect for family gatherings.
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).
- Prepare the vegetables: chop zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion into bite-sized pieces.
- Toss the veggies in a mixing bowl with olive oil, salt, black pepper, and dried Italian herbs.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast in the oven for about 20-25 minutes, stirring halfway through.
- Bring a pot of salted water to a boil and cook the dry orzo according to package instructions (about 8-10 minutes).
- Drain the orzo and return it to the pot; add lemon juice and toss to coat.
- Mix the roasted veggies into the pot with the orzo, adding parsley and cheese if desired.
- Serve warm and enjoy!
Notes
This dish is perfect for leftovers and can easily be frozen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Roasted Vegetable, Orzo, Vegan Recipe, Mediterranean Dish, Easy Dinner