Description
A delightful dish combining orzo pasta with vibrant roasted vegetables, perfect for a weeknight dinner or as a side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fresh herbs (such as basil or parsley) for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until caramelized and tender.
- Meanwhile, cook the orzo according to package instructions, then drain.
- In a large bowl, combine the cooked orzo, roasted vegetables, remaining olive oil, and lemon juice.
- Toss gently to combine and garnish with fresh herbs.
- Serve warm or chilled.
Notes
Ensure vegetables are spread out when roasting to avoid steaming. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg