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Irresistibly Tasty Roasted Vegetable Orzo

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A bowl of loveliness combining orzo with vibrant roasted vegetables and a zesty lemon dressing.

Ingredients

Scale
  • 2 cups Dry Orzo Pasta
  • 1 medium Zucchini
  • 1 medium Red Bell Pepper
  • 1 medium Yellow Bell Pepper
  • 1 cup Cherry Tomatoes
  • 1 small Red Onion
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Italian Herbs
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Lemon Juice
  • 1/4 cup Fresh Parsley
  • 1/2 cup Optional Cheese (Feta/Parmesan)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare your veggies by chopping zucchini, red and yellow bell peppers, cherry tomatoes, and red onion into bite-sized pieces.
  3. Toss all chopped veggies in a large bowl with olive oil, dried Italian herbs, salt, and black pepper.
  4. Roast the vegetables in a single layer on a baking sheet for 20-25 minutes, stirring halfway through.
  5. Cook the orzo in salted boiling water according to package directions, usually 8-10 minutes.
  6. Drain the orzo and rinse it under cold water.
  7. Combine the cooked orzo with the roasted vegetables in a large serving bowl, adding a splash of olive oil and lemon juice.
  8. Add fresh parsley and cheese, if using, and mix until combined.
  9. Taste and adjust seasoning if necessary.
  10. Serve in wide bowls, garnished with extra parsley and cheese, with a lemon wedge on the side.

Notes

Enjoy as leftovers or as a cold salad. Great for meal prep!

Nutrition

Keywords: roasted vegetable orzo, vegetarian pasta, easy pasta dish, healthy meal, one pot meal

Find it online: https://basilboard.com/one-pan-15-minute-meal-prep-roasted-veggie-orzo-bowls/