Description
Roasted Vegetable Orzo is a vibrant and flavorful dish that brings together the deliciousness of roasted veggies and tender orzo pasta. Ideal for any meal, this healthy recipe features a colorful medley of zucchini, bell peppers, cherry tomatoes, and red onion, all drizzled with olive oil and seasoned to perfection. Tossed with crumbled feta cheese, fresh basil, and a splash of lemon juice, each bite bursts with freshness. Whether enjoyed warm as a main course or served at room temperature as a side dish, it’s a versatile option that can easily fit into your weekly meal prep or special gatherings.
Ingredients
Scale
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- On a baking sheet, spread the diced zucchini, bell peppers, cherry tomatoes, and sliced red onion. Drizzle with olive oil and season with salt, pepper, Italian seasoning, and minced garlic. Toss to coat.
- Roast the vegetables in the preheated oven for 20-25 minutes until tender and caramelized.
- While the veggies roast, cook the orzo according to package instructions. Drain and set aside.
- In a large bowl, combine roasted vegetables with cooked orzo. Add crumbled feta cheese and chopped basil; toss gently.
- Squeeze fresh lemon juice over the mixture before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 8mg