Description
A delightful mix of Mediterranean roasted vegetables and orzo, perfect for any mealtime.
Ingredients
Scale
- 1 cup dry orzo
- Salted water (for boiling)
- 1 small zucchini, diced
- 1 red bell pepper, chopped
- ½ red onion, sliced
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and black pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Optional: crumbled feta, grated parmesan, or chopped basil
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment. Toss zucchini, peppers, onion, and tomatoes with olive oil, herbs, salt, and pepper. Roast 20-25 minutes.
- Boil orzo in salted water until al dente, drain.
- Combine roasted vegetables with orzo, lemon juice, and parsley. Adjust seasonings. Serve warm or cold.
Notes
Orzo can stick when drained, so rinse with warm water to keep it loose.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 250 kcal
- Sodium: 200 mg
- Protein: 6 g