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
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
Optional: crumbled feta or goat cheese, fresh basil, or a sprinkle of parmesan
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, toss zucchini, bell peppers, tomatoes, and onion with olive oil, dried herbs, salt, and pepper. Spread evenly on the baking sheet.
Roast for 20–25 minutes, stirring halfway through, until veggies are tender and lightly caramelized.
Meanwhile, cook the orzo in salted water according to package directions until al dente. Drain and set aside.
In a large bowl, combine cooked orzo, roasted vegetables, lemon juice, parsley, and optional cheese.
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