Roasted Vegetable Orzo
Roasted Vegetable Orzo is a vibrant and nutritious dish that brings together the heartiness of orzo pasta with an array of colorful roasted vegetables. This delightful recipe is perfect for any occasion, whether you’re enjoying a cozy dinner at home, attending a potluck, or packing lunch for the week. With its quick preparation time and healthy ingredients, Roasted Vegetable Orzo is not only appealing to the eyes but also bursting with flavor. You can easily customize it based on your preferences, making it a versatile addition to your meal rotation. Enjoy every bite of this wholesome pasta salad!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- 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
- 1 tsp dried Italian herbs
- Salt and black pepper to taste
- 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, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, herbs, salt, and pepper. Spread evenly on the baking sheet.
- Roast vegetables for about 20-25 minutes until caramelized.
- Meanwhile, cook orzo in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine roasted vegetables with cooked orzo. Add lemon juice and parsley; toss gently to mix.
- Serve warm or chilled as desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg