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–+ servings

Roasted Vegetable Orzo

A delicious and hearty dish featuring orzo pasta tossed with a medley of roasted vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

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
  • 1 teaspoon dried oregano
Pasta
  • 1 cup orzo uncooked
  • 4 cups vegetable broth for cooking orzo
Garnish
  • 1/4 cup fresh parsley chopped
  • 1/4 cup parmesan cheese grated, optional

Method
 

Roast the Vegetables
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, pepper, and oregano.
  3. Spread the vegetables evenly on a baking sheet and roast for 20-25 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, usually about 8-10 minutes.
  3. Once cooked, drain the orzo in a colander and set aside.
Combine and Serve
  1. In a large bowl, combine the roasted vegetables with the cooked orzo.
  2. Toss gently to combine and adjust seasoning if necessary.
  3. Serve warm, garnished with fresh parsley and grated parmesan cheese if desired.

Nutrition

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

Notes

This dish can be served warm or at room temperature and makes great leftovers.

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