Roasted Vegetable Orzo
If you’re in search of a vibrant and hearty dish, look no further than Roasted Vegetable Orzo. This delightful recipe combines colorful roasted vegetables with tender orzo pasta, creating a nourishing meal that’s as pleasing to the palate as it is to the eye. Perfect for busy weeknights or family gatherings, this dish can be enjoyed warm, cold, or at room temperature, making it a versatile option for any occasion. With its quick preparation time and delicious flavor, Roasted Vegetable Orzo is sure to become a favorite in your home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
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) and line a baking sheet with parchment paper.
- In a bowl, combine zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, dried herbs, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes until caramelized.
- While vegetables are roasting, cook the orzo in salted boiling water according to package directions until al dente. Drain and set aside.
- In a large bowl, mix the cooked orzo with roasted vegetables. Drizzle with lemon juice and sprinkle fresh parsley. Toss gently to combine.
- Serve warm or chill for later enjoyment.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg