Description

Roasted Vegetable Orzo is a vibrant, healthy, and flavorful dish perfect for a wholesome meal. This recipe features al dente orzo pasta paired with caramelized roasted vegetables seasoned with Italian herbs, olive oil, and a bright splash of lemon juice, garnished with fresh parsley. Ideal as a light main or a delicious side, it’s easy to prepare and packed with nutrients.

Ingredients

Scale

Vegetables

1 small zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
½ red onion, sliced

Pasta & Seasonings

1 cup dry orzo pasta
2 tbsp olive oil
1 tsp dried Italian herbs
Salt and black pepper to taste
1 tbsp lemon juice
Fresh parsley for garnish

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
Prepare Vegetables: Toss the diced zucchini, chopped red and yellow bell peppers, halved cherry tomatoes, and sliced red onion with olive oil, dried Italian herbs, salt, and black pepper. Spread the mixture evenly on the prepared baking sheet.
Roast Vegetables: Roast the vegetables in the preheated oven for 20 to 25 minutes, until they are caramelized and tender, bringing out their natural sweetness and delicious flavor.
Cook Orzo: While the vegetables roast, bring a pot of salted water to a boil. Add the dry orzo pasta and cook according to the package instructions until al dente, usually around 8 to 10 minutes. Drain the pasta well.
Combine Ingredients: In a large mixing bowl, combine the cooked orzo with the roasted vegetables. Add the lemon juice and fresh parsley, then toss everything gently to blend the flavors evenly.
Serve: Serve the roasted vegetable orzo warm for a comforting meal or chill it before serving for a refreshing dish perfect for warmer days.

Notes

For added protein, consider tossing in some chickpeas or grilled chicken strips.
Use gluten-free orzo or other small pasta shapes if gluten intolerance is a concern.
Vegetables can be swapped with any seasonal favorites like eggplant or mushrooms.
Leftovers store well in the fridge for up to 3 days.
Drizzle extra olive oil or a sprinkle of parmesan cheese before serving for enhanced richness.