Roasted Vegetable Orzo
If you’re searching for a dish that brings both flavor and nutrition to your table, look no further than Roasted Vegetable Orzo. This vibrant meal combines tender orzo pasta with a delightful medley of caramelized vegetables, making it perfect for busy weeknights or leisurely weekend gatherings. Not only is this recipe quick to prepare, but it’s also versatile enough to be enjoyed warm, cold, or at room temperature. The colorful veggies add a burst of freshness while the optional herb garnishes elevate the dish even further. Ideal for meal prep, leftovers are just as delicious, ensuring you have a satisfying and wholesome option ready to go throughout the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- 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 (or oregano/thyme)
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil and dried herbs; season with salt and pepper. Spread on a baking sheet and roast for 20–25 minutes until caramelized.
- While vegetables roast, bring salted water to boil in a pot. Cook orzo according to package directions until al dente; drain without rinsing.
- In a large bowl, combine cooked orzo with roasted vegetables straight from the oven. Drizzle with lemon juice and mix gently.
- Serve warm or chilled; garnish with optional cheese or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg