Description
A vibrant and flavorful Roasted Vegetable Orzo made with caramelized zucchini, bell peppers, cherry tomatoes, and herbs. Perfect as a side or light main dish for busy weeknights or meal prep!
Ingredients
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1 cup dry orzo pasta
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1 small zucchini, diced
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 cup cherry tomatoes, halved
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½ red onion, sliced
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2 tbsp olive oil
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1 tsp dried Italian herbs (or oregano/thyme)
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Salt and black pepper, to taste
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1 tbsp lemon juice
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2 tbsp fresh parsley, chopped
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Optional: crumbled feta or goat cheese, fresh basil, or a sprinkle of parmesan
Instructions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a bowl, toss zucchini, bell peppers, tomatoes, and onion with olive oil, dried herbs, salt, and pepper. Spread evenly on the baking sheet.
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Roast for 20–25 minutes, stirring halfway through, until veggies are tender and lightly caramelized.
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Meanwhile, cook the orzo in salted water according to package directions until al dente. Drain and set aside.
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In a large bowl, combine cooked orzo, roasted vegetables, lemon juice, parsley, and optional cheese.
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Taste and adjust seasoning as desired. Serve warm, at room temperature, or chilled.
Notes
Cut veggies evenly so they roast at the same time.
Use a large baking sheet to avoid overcrowding.
Add grilled chicken, shrimp, or chickpeas for extra protein.
Feta or parmesan adds a delicious flavor boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish / Pasta
- Method: Roasting & Boiling
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg