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–+ servings

Roasted Vegetable Orzo

A delicious and nutritious dish featuring orzo pasta and a medley of roasted vegetables, perfect for a wholesome meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 cup Zucchini diced
  • 1 cup Bell Pepper diced
  • 1 cup Cherry Tomatoes halved
  • 1 cup Red Onion diced
  • 2 tablespoons Olive Oil for roasting
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
Pasta
  • 1 cup Orzo uncooked
Herbs and Seasoning
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Fresh Basil chopped for garnish
Optional Toppings
  • 1/4 cup Feta Cheese crumbled
  • 1/4 cup Pine Nuts toasted

Method
 

Roast the Vegetables
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the zucchini, bell pepper, cherry tomatoes, and red onion.
  3. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
Cook the Orzo
  1. While the vegetables are roasting, bring a pot of salted water to a boil.
  2. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
  3. Drain the orzo in a colander and set aside.
Combine and Serve
  1. In a large bowl, combine the roasted vegetables and cooked orzo.
  2. Add the dried oregano and garlic powder, mixing well to combine.
  3. Serve warm, garnished with fresh basil and optional toppings like feta cheese and pine nuts.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gFiber: 5gSugar: 4g

Notes

This dish can be served warm or at room temperature. It's great for meal prep and can be stored in the refrigerator for up to 3 days.

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