Roasted Vegetable Orzo
If you’re seeking a vibrant dish that’s both delicious and nutritious, look no further than our Roasted Vegetable Orzo. This colorful pasta dish combines tender orzo with caramelized seasonal vegetables, making it perfect for busy weeknights or family gatherings. Serve it warm as a main course, chilled as a refreshing side at picnics, or room temperature for meal prep throughout the week. Its versatility and wholesome ingredients make it a crowd-pleaser that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 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 the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, herbs, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes until caramelized.
- While the vegetables roast, bring salted water to a boil and cook the orzo according to package directions until al dente. Drain and set aside.
- In a large bowl, combine roasted vegetables with orzo. Drizzle with lemon juice and toss in parsley.
- Serve warm or chilled; top with optional cheese if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg