Description
A delicious roasted vegetable orzo packed with vibrant flavors and colors of fresh vegetables, perfect as a main dish or side.
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).
- Chop the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes into bite-sized pieces.
- Combine the chopped vegetables with olive oil, dried Italian herbs, salt, and pepper in a large mixing bowl.
- Spread the seasoned vegetables evenly on a baking sheet and roast them for about 20-25 minutes.
- Bring a pot of salted water to a boil, add the dry orzo, and cook for about 8-10 minutes.
- Drain the orzo and return it to the pot. Add the roasted vegetables, lemon juice, and fresh parsley, and mix gently.
- Serve warm, optionally with cheese sprinkled on top.
Notes
Feel free to modify with seasonal vegetables or serve with grilled chicken or a light salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg