Ingredients
Scale
- 1 cup dry orzo pasta
- Salted water, for boiling
- 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 (or oregano/thyme)
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Optional: crumbled feta, grated parmesan, or chopped basil
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the zucchini, bell peppers, tomatoes, and red onion with olive oil, dried herbs, salt, and pepper. Spread the mixture on the baking sheet and roast for 20-25 minutes, stirring halfway through, until the vegetables are caramelized and tender.
- Meanwhile, cook the orzo in salted boiling water according to the package directions until al dente. Drain and set aside.
- In a large bowl, combine the cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently to mix.
- If desired, add crumbled feta or parmesan cheese. Taste and adjust the seasoning. Serve warm or chilled.
Notes
For best results, mix and match vegetables based on what’s in season. Don’t skip the lemon juice for added brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan