A delicious and vibrant Mediterranean dish featuring orzo pasta and roasted vegetables, perfect for a healthy meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Course
Method:Roasting and Boiling
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
2 cups orzo pasta
1 medium zucchini, diced
1 medium bell pepper (red or yellow), diced
1 medium red onion, diced
1 cup cherry tomatoes, halved
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
1 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine the diced zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, and sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large bowl, combine the cooked orzo, roasted vegetables, remaining tablespoon of olive oil, crumbled feta cheese, chopped parsley, and lemon juice. Toss gently to combine.
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve warm or at room temperature.
Notes
For added protein, consider mixing in grilled chicken, shrimp, or chickpeas.
Substitute the feta cheese with goat cheese or omit it for a dairy-free version.