Tasty Roasted Vegetable Orzo (Printable Version)
Tender roasted vegetables combined with perfectly cooked orzo, fresh herbs, feta, and lemon for a vibrant Mediterranean meal.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Orzo
10 - 1 1/2 cups orzo pasta
11 - 4 cups vegetable broth or water
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
→ Finishing Touches
14 - 1/3 cup crumbled feta cheese
15 - 2 tablespoons chopped fresh basil
16 - 2 tablespoons chopped fresh parsley
17 - Zest and juice of 1 lemon
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine zucchini, red and yellow bell peppers, red onion, and cherry tomatoes in a large bowl. Drizzle with 2 tablespoons olive oil, then sprinkle with oregano, salt, and black pepper. Toss to coat evenly.
03 - Spread vegetables on the prepared baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned.
04 - Bring vegetable broth or water to a boil in a large saucepan. Add orzo and 1/2 teaspoon salt. Cook according to package instructions for 8-10 minutes, stirring occasionally, until al dente. Drain, then toss with 1 tablespoon olive oil.
05 - Combine roasted vegetables and cooked orzo in a large serving bowl. Add feta, basil, parsley, lemon zest, and lemon juice. Toss gently to combine. Adjust seasoning to taste. Serve warm or at room temperature, garnished with extra herbs if desired.
# Helpful Tips:
01 -
- The roasted vegetables develop a sweetness that balances perfectly with tangy feta and bright lemon
- It travels beautifully to potlucks and actually tastes better at room temperature
- You can swap in whatever vegetables look best at the market
02 -
- Do not crowd the vegetables on the baking sheet or they will steam instead of roast
- The lemon juice goes in last to keep the herbs bright green and fresh
03 -
- Cut all vegetables to similar sizes so they roast evenly
- Reserve a splash of pasta water before draining to loosen the dish if needed