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Roasted Vegetable Orzo: The Colorful Dish You’ll Love

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: SALADS
Calories: 320
Ingredients Method

Ingredients
  

  • 1 cup Orzo Pasta (Consider gluten-free orzo for an alternative.)
  • 1 Zucchini (Adds a tender, mild flavor.)
  • 1 Red Bell Pepper (Brings sweetness and vibrant color.)
  • 1 Yellow Bell Pepper (Enhances the vibrant flavor.)
  • 1 cup Cherry Tomatoes (Juicy and sweet; substitute if needed.)
  • 1 Red Onion (Offers depth and sharpness.)
  • 2 tablespoons Olive Oil (Essential for roasting.)
  • 1 teaspoon Dried Italian Herbs (Mix of herbs for flavor.)
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Lemon Juice (Brightens the dish.)
  • 2 tablespoons Fresh Parsley (Adds freshness.)
  • 1/2 cup Optional Cheese (Feta or Parmesan) (For extra creaminess.)

Method
 

  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. In a large bowl, toss zucchini, red bell peppers, yellow bell peppers, cherry tomatoes, and red onion with olive oil, dried Italian herbs, salt, and black pepper. Spread on the prepared baking sheet.
  3. Roast the vegetables in the oven for 20–25 minutes, stirring halfway through for even cooking.
  4. While the vegetables are roasting, bring salted water to a boil and cook the orzo until al dente, about 8-10 minutes. Drain and set aside.
  5. In a large bowl, mix the cooked orzo with roasted vegetables, lemon juice, and chopped parsley.
  6. Sprinkle optional cheese on top and adjust seasoning to taste before serving.