Roasted Vegetable Orzo
A delightful dish combining roasted vegetables with tender orzo pasta, topped with creamy feta and zesty lemon.
Ingredients
Vegetables for Roasting
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
Finishing Touches
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- Juice of 1 lemon
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, pepper, Italian seasoning, and minced garlic.
Cooking
- Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- While the vegetables are roasting, cook the orzo according to package instructions in boiling salted water. Drain and set aside.
- Once the vegetables are done roasting, combine them with the cooked orzo in a large serving bowl.
Finishing
- Stir in crumbled feta, chopped basil, and lemon juice. Mix gently until everything is combined.
Notes
Enhance flavor with a sprinkle of chili flakes for a bit of heat. Customize by adding other roasted veggies like eggplant or asparagus. Serve it warm or cold, making it ideal for any season or occasion.