Description
This Mediterranean Orzo with Roasted Vegetables is a vibrant, nutritious dish that is easy to prepare and delicious to eat.
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 red onion, sliced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 2 cups vegetable broth
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
- Begin your culinary adventure by preparing the vibrant rainbow of vegetables. Preheat your oven to 425°F (220°C). In a large bowl, combine the diced zucchini, yellow squash, red bell pepper, red onion, halved cherry tomatoes, and minced garlic. Drizzle with 2 tablespoons of olive oil and sprinkle in your dried oregano, basil, along with a healthy dose of salt and pepper. Toss everything thoroughly and spread this colorful medley evenly over a lined baking sheet. Roast for about 20–25 minutes, stirring halfway through.
- While the vegetables are roasting, focus on the orzo. In a heavy-bottomed pot, heat the remaining tablespoon of olive oil over medium heat. Add the orzo, stirring frequently for 1–2 minutes until golden. Carefully pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and let simmer for 10–12 minutes until tender.
- Once cooked, fluff the orzo with a fork. Gently fold in the roasted vegetables, crumbled feta cheese, fresh parsley, and lemon juice. Taste and adjust seasoning with salt and pepper if needed. Serve warm or at room temperature.
Notes
This dish is best enjoyed fresh but can be stored in the fridge for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 450 mg
- Protein: 12 g