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Roasted Vegetable Orzo

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A vibrant and flavorful dish combining roasted vegetables with orzo pasta, perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 2 cups Dry Orzo Pasta
  • 1 medium Zucchini
  • 1 medium Red Bell Pepper
  • 1 medium Yellow Bell Pepper
  • 1 cup Cherry Tomatoes
  • 1 small Red Onion
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Italian Herbs
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Lemon Juice
  • 1/4 cup Fresh Parsley
  • 1/2 cup Optional Cheese (Feta/Parmesan)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Chop up the zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion into bite-sized pieces.
  3. Toss the chopped vegetables with olive oil, salt, black pepper, and dried Italian herbs.
  4. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
  5. Roast for about 20-25 minutes, stirring halfway through.
  6. Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente.
  7. Combine the roasted vegetables with the orzo and pour in lemon juice.
  8. Add fresh parsley and optional cheese, if using.
  9. Taste and adjust seasoning as needed.
  10. Serve the orzo on plates and enjoy!

Notes

This dish can be made ahead of time; roast the vegetables and cook the orzo a day in advance.

Nutrition

Keywords: Roasted Vegetable, Orzo Pasta, Vegetarian Recipe, Quick Dinner, Healthy Meal

Find it online: https://flavorsbyclara.com/minute-one-pan-roasted-vegetable-orzo-weeknights/