Roasted Vegetable Orzo
A delicious blend of roasted vegetables and orzo pasta, perfect for weeknights or as a side dish for gatherings.
Ingredients
For the roasted vegetables
- 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 medium red onion, sliced
- 2 tbsp olive oil
- 1 tsp dried Italian herbs (or oregano/thyme)
- Salt and black pepper, to taste
For assembly
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: crumbled feta, grated parmesan, or chopped basil
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the zucchini, bell peppers, tomatoes, and red onion with olive oil, dried herbs, salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, stirring halfway, until caramelized and tender.
- Meanwhile, cook orzo in salted boiling water according to package directions until al dente. Drain and set aside.
Mixing
- In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently to mix.
- Add crumbled feta or parmesan if desired. Taste and adjust seasoning. Serve warm or chilled.
Notes
Feel free to swap in seasonal vegetables you have on hand. This dish tastes even better the next day when the flavors have had time to meld.