Ingredients
Scale
- 1 cup dry orzo pasta
- Salted water, for boiling
- 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 (or oregano/thyme)
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: crumbled feta, grated parmesan, or chopped basil
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the zucchini, bell peppers, tomatoes, and red onion with olive oil, dried herbs, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, stirring halfway, until caramelized and tender.
- Meanwhile, cook orzo in salted boiling water according to package directions until al dente. Drain and set aside.
- In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently to mix.
- Add crumbled feta or parmesan if desired. Taste and adjust seasoning. Serve warm or chilled.
Notes
Ensure your vegetables are cut into similar sizes for even roasting. You can add nuts or spices for extra flavor, and don’t skip the lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: roasted vegetables, orzo, vegetarian, healthy recipe, Mediterranean