Description
Roasted Vegetable Orzo is a vibrant and nutritious dish that brings together the rich flavors of caramelized vegetables and the delightful texture of tender orzo pasta. Perfect for busy weeknights or festive gatherings, this recipe is easy to prepare in just 35 minutes, making it an ideal choice for any occasion. With its colorful presentation and customizable options, it’s not only delicious but also a healthy addition to your meal rotation. Enjoy it warm as a main course or chilled as a refreshing pasta salad—either way, it’s sure to impress family and friends!
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).
- In a mixing bowl, toss the zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, dried herbs, salt, and pepper until well coated.
- Spread the vegetable mixture on a baking sheet and roast for 20–25 minutes until golden brown and tender.
- While the vegetables are roasting, bring a pot of salted water to a boil. Cook the orzo according to package instructions until al dente; drain well.
- In a large bowl, combine the roasted vegetables with the cooked orzo. Add lemon juice and chopped parsley; gently toss together.
- Serve warm as a main dish or chill for a refreshing pasta salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 295mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg