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–+ servings

Roasted Vegetable Orzo

A delicious and nutritious dish featuring orzo pasta and a medley of roasted vegetables, perfect for a healthy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, side
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Vegetables
  • 1 medium zucchini diced
  • 1 medium bell pepper diced
  • 1 medium red onion diced
  • 1 cup cherry tomatoes halved
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
Orzo Pasta
  • 1 cup orzo uncooked
  • 2 cups vegetable broth for cooking orzo
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon fresh parsley chopped

Method
 

Roast the Vegetables
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and black pepper.
  3. Spread the vegetables evenly on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
Cook the Orzo
  1. In a pot, bring the vegetable broth to a boil.
  2. Add the orzo and cook according to package instructions, about 8-10 minutes.
  3. Drain the orzo in a colander and return it to the pot.
  4. Stir in the lemon juice and chopped parsley.
Combine and Serve
  1. Add the roasted vegetables to the pot with the orzo and gently mix until combined.
  2. Serve warm, garnished with additional parsley if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gFiber: 5gSugar: 4g

Notes

For added flavor, consider adding feta cheese or a sprinkle of red pepper flakes before serving.

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