Roasted Vegetable Orzo Recipe
A vibrant and healthy Roasted Vegetable Orzo recipe featuring tender roasted zucchini, bell peppers, cherry tomatoes, and red onion tossed with perfectly cooked orzo pasta, fresh basil, tangy feta cheese, and zesty lemon juice. This dish can be served warm or at room temperature, making it a versatile main or side dish that’s perfect for any season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Side Dish
- Method: Roasting and Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
Pasta
- 1 cup orzo pasta
Seasonings and Additions
- 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 oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables until tender and caramelized.
- Prepare vegetables: Spread the diced zucchini, red and yellow bell peppers, halved cherry tomatoes, and sliced red onion evenly on a baking sheet.
- Season vegetables: Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, Italian seasoning, and minced garlic. Toss thoroughly to coat all pieces evenly.
- Roast vegetables: Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, until they are tender and slightly caramelized to bring out their natural sweetness.
- Cook orzo: While the vegetables are roasting, cook the orzo pasta according to the package instructions until al dente. Drain and set aside.
- Combine ingredients: Once the vegetables have cooled slightly, transfer them to a large bowl and add the cooked orzo pasta. Mix gently to combine all ingredients.
- Add cheese and herbs: Sprinkle the crumbled feta cheese and chopped fresh basil over the orzo and vegetables. Toss gently to distribute them evenly.
- Finish with lemon: Squeeze the juice of one lemon over the mixture and toss again to brighten the flavors.
- Serve: Serve the Roasted Vegetable Orzo warm or at room temperature as a delightful main or side dish.
Notes
- Roasted Vegetable Orzo works well as a hearty side or a satisfying main dish.
- Swap in seasonal vegetables or other favorite herbs to customize the flavors.
- This dish can be prepared ahead and served chilled as a refreshing pasta salad.
- For added protein, include grilled chicken or shrimp when serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; enjoy cold or reheated with a splash of olive oil to maintain moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: orzo, roasted vegetables, pasta salad, healthy dinner, feta cheese, vegetarian recipe
Find it online: https://ellaeatsdaily.com/roasted-vegetable-orzo-recipe/
