Roasted Vegetable Orzo: A Delicious and Nutritious Recipe for Your Next Meal
Roasted Vegetable Orzo is a vibrant and nutritious dish that combines the comforting texture of orzo pasta with an array of colorful roasted vegetables. This delightful recipe is not only easy to prepare but also perfect for any occasion, whether you’re looking for a light lunch, a hearty dinner, or a healthy side for your gatherings. Bursting with fresh flavors, this dish is customizable, allowing you to add your favorite seasonal veggies or protein options like chickpeas. With its appealing presentation and satisfying taste, Roasted Vegetable Orzo will become a staple in your kitchen!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 4 servings 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 (or oregano/thyme)
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, herbs, salt, and pepper. Spread evenly on the prepared baking sheet.
- Roast vegetables for 20–25 minutes until caramelized and tender.
- While vegetables roast, boil salted water in a pot. Cook orzo according to package instructions until al dente; drain using a colander.
- In a large bowl, combine cooked orzo with roasted vegetables. Add lemon juice and parsley; gently toss to mix.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg