Description
This vibrant orzo recipe with roasted vegetables is a simple, satisfying, and comforting family favorite, perfect for busy weeknights. It’s packed with flavor and wholesome veggies.
Ingredients
- 1 cup orzo pasta
- 2 medium bell peppers, any color
- 1 medium zucchini
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 0.25 cup fresh basil, chopped
- 0.5 cup feta cheese, crumbled (optional)
- Salt and black pepper, to taste
- Balsamic glaze, optional
Instructions
- Prep and Roast Vegetables: Preheat your oven to 400 F (200 C). On a large sheet pan, combine the chopped bell peppers, zucchini, and red onion. Drizzle with 2 tablespoons of olive oil, minced garlic, dried oregano, and a generous pinch of salt and pepper. Toss well to coat. Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized around the edges.
- Cook Orzo Pasta: While the vegetables are roasting, cook the orzo pasta according to package directions in a pot of salted boiling water. Aim for an al dente texture. Drain the cooked orzo thoroughly and set aside.
- Combine Ingredients: In a large bowl, gently toss the hot, cooked orzo with the roasted vegetables. Add the halved cherry tomatoes and chopped fresh basil. Stir in the crumbled feta cheese (if using) and a final drizzle of the remaining 1 tablespoon of olive oil. Season with more salt and pepper to taste.
- Serve Dish: Serve this vibrant orzo recipe with roasted vegetables immediately as a hearty main course or a satisfying side dish.
Notes
Avoid overcrowding the baking sheet when roasting to ensure proper caramelization. Line the sheet pan with parchment paper for easy cleanup. For a dairy-free version, omit or use a plant-based feta alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups (approx 250 g)
- Calories: 320 calories
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg