Description
Roasted Vegetable Orzo is a vibrant and comforting dish that brings together tender orzo pasta and perfectly roasted seasonal vegetables. This colorful medley, enhanced with fresh herbs, creates a delightful flavor experience ideal for weeknight dinners or gatherings. Enjoy the comforting aroma as you savor each bite, making every meal feel like a special occasion.
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil
- 2 tablespoons fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Chop all vegetables into bite-sized pieces.
- In a bowl, toss the vegetables with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente (about 8-10 minutes).
- Drain the orzo (reserve some pasta water) and combine it with the roasted vegetables in a large bowl. If too dry, add reserved pasta water until desired consistency is reached.
- Stir in fresh herbs and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg