Description
Roasted Vegetable Orzo is a vibrant and nutritious dish that combines tender orzo pasta with a colorful assortment of roasted vegetables. This recipe is perfect for weeknight dinners or gatherings, as it is both easy to prepare and incredibly flavorful. With a delightful mix of zucchini, bell peppers, cherry tomatoes, and red onion, each bite is packed with healthy ingredients and bright flavors. Serve it warm as a hearty main course or chilled as a refreshing pasta salad. This customizable dish allows you to add your favorite proteins like grilled chicken or chickpeas, ensuring everyone at the table will enjoy it!
Ingredients
Scale
- 1 cup dry orzo pasta
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss the diced zucchini, chopped bell peppers, halved cherry tomatoes, and sliced red onion with olive oil, dried herbs, salt, and pepper.
- Spread the vegetable mixture evenly on a baking sheet and roast for 20–25 minutes until golden brown.
- While the vegetables roast, bring salted water to a boil in a pot. Add the dry orzo and cook according to package instructions until al dente. Drain.
- In a large mixing bowl, combine the roasted vegetables with the cooked orzo. Drizzle with lemon juice and sprinkle with fresh parsley; gently mix to combine.
- Serve warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg