Description
A comforting and nutritious dish combining hearty orzo pasta with colorful roasted vegetables.
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
- 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).
- Toss the zucchini, bell peppers, tomatoes, and red onion with olive oil, dried herbs, salt, and pepper. Spread on a baking sheet and roast for about 20 to 25 minutes, stirring halfway through.
- 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 with the roasted vegetables, drizzle with lemon juice, and toss gently. Adjust seasoning as needed. Serve warm or chilled.
Notes
This dish can be made ahead and tastes even better as it sits. It encourages family involvement in cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg