Description
This Roasted Vegetable Orzo is a vibrant, flavorful Mediterranean-inspired dish featuring tender roasted zucchini, bell peppers, cherry tomatoes, and red onion combined with perfectly cooked orzo pasta. Finished with crumbled feta, fresh basil, and a bright lemon juice dressing, it makes a perfect warm or room temperature side or main dish.
Ingredients
Scale
Vegetables
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
Pasta
- 1 cup orzo pasta
Seasonings & Extras
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- Juice of 1 lemon
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for roasting the vegetables, ensuring they cook evenly and develop caramelized edges.
- Prepare Vegetables: Spread the diced zucchini, red and yellow bell peppers, halved cherry tomatoes, and sliced red onion evenly on a baking sheet for roasting.
- Season Vegetables: Drizzle the olive oil over the vegetables, then season with salt, pepper, Italian seasoning, and minced garlic. Toss the vegetables thoroughly to coat all pieces evenly with oil and spices.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 20-25 minutes until they are tender and slightly caramelized, enhancing their natural sweetness.
- Cook Orzo: While the vegetables roast, cook the orzo pasta according to the package instructions (usually boiling for about 8-10 minutes). Drain well and set aside.
- Combine Pasta and Vegetables: Once the vegetables finish roasting, transfer them to a large bowl and mix with the cooked orzo pasta, ensuring an even distribution.
- Add Cheese and Herbs: Sprinkle the crumbled feta cheese and chopped fresh basil over the orzo and vegetables, gently tossing to blend the flavors without breaking up the cheese too much.
- Add Lemon Juice: Squeeze the juice of one lemon over the mixture and toss once more to incorporate a fresh, tangy finish to the dish.
- Serve: Serve the roasted vegetable orzo warm or at room temperature as a versatile side dish or a light main course.
Notes
- You can substitute orzo with other small pasta shapes like couscous or small shells if preferred.
- Feel free to add olives or capers for additional Mediterranean flavor.
- Roasting the vegetables enhances their natural sweetness and adds depth to the dish.
- For a vegan version, omit the feta cheese or use a plant-based cheese alternative.
- Leftovers can be refrigerated in an airtight container for up to 3 days and served chilled or reheated.
