Roasted Vegetable Orzo
If you’re in search of a vibrant and nourishing dish that brightens up any table, look no further than Roasted Vegetable Orzo. This delightful recipe combines colorful veggies with tender orzo pasta, creating a dish that’s not only visually appealing but also packed with flavor and nutrition. Versatile and easy to prepare, it’s perfect for family gatherings, picnics, or busy weeknights when you want something light yet satisfying. Serve it warm, chilled, or at room temperature—this dish is sure to become a staple in your kitchen!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 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
- 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, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, herbs, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 20–25 minutes until veggies are caramelized and tender.
- Cook orzo according to package instructions in salted boiling water until al dente. Drain without rinsing.
- In a large bowl, combine roasted vegetables with cooked orzo. Add lemon juice and parsley; toss gently.
- Serve warm or chilled; garnish as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg