Ingredients
- 1 1/2 cups orzo pasta
- 1 medium zucchini, chopped
- 2 bell peppers (any color), chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried oregano or Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley or basil, chopped
- 1/3 cup crumbled feta or shaved Parmesan (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Toss the zucchini, bell peppers, onion, and cherry tomatoes with 2 tablespoons olive oil, garlic, oregano, salt, and pepper.
- Spread the vegetables on the prepared baking sheet and roast for 20–25 minutes, stirring once halfway through, until tender and slightly caramelized.
- Meanwhile, cook the orzo in salted boiling water according to package instructions. Drain and set aside.
- In a large bowl, combine the cooked orzo with the warm roasted vegetables.
- Drizzle with the remaining tablespoon of olive oil and lemon juice. Toss gently to combine.
- Stir in fresh herbs and cheese, if using.
- Serve warm, at room temperature, or chilled as desired.
Notes
- Add cooked chickpeas or grilled chicken for extra protein.
- Feel free to substitute with other vegetables like eggplant, carrots, or mushrooms.
- Skip the cheese or use a plant-based version for a dairy-free option.
- To reheat, warm gently on the stove with a splash of water or broth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg