Roasted Vegetable Orzo: A Delicious and Nutritious Recipe for Your Next Meal
If you’re searching for a meal that hits all the right notes of comfort and nutrition, look no further than this Roasted Vegetable Orzo. This delightful dish combines tender orzo pasta with a medley of colorful roasted vegetables and fresh herbs, making it a perfect choice for any occasion—be it a busy weeknight dinner or a family gathering. The versatility of this recipe allows you to enjoy it warm, chilled as a refreshing salad, or at room temperature, ensuring that the vibrant flavors will satisfy your palate every time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 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
- Salt and black pepper to taste
- 1 tsp dried Italian herbs
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, combine zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil and season with Italian herbs, salt, and pepper. Toss well.
- Spread the veggies evenly on the baking sheet and roast for 20–25 minutes until caramelized.
- Meanwhile, cook the orzo in salted boiling water according to package instructions (about 8–10 minutes). Drain and set aside.
- In a large bowl, mix roasted vegetables with cooked orzo. Add lemon juice and parsley; toss gently.
- Serve warm or chilled with optional garnishes.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 310
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg