Description
Roasted Vegetable Orzo is a delightful dish that brings together tender orzo pasta and an array of vibrant roasted vegetables, all harmonizing to create a comforting meal. This easy-to-make recipe is perfect for busy weeknights or family gatherings, with its rich flavors and stunning presentation sure to impress everyone at the table.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup mixed bell peppers (chopped)
- 1 cup zucchini (sliced thin)
- 1 medium red onion (chopped)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss bell peppers, zucchini, red onion, and cherry tomatoes in olive oil along with salt, pepper, and oregano. Spread on a baking sheet in a single layer.
- Roast vegetables for 20-25 minutes until softened and slightly browned.
- While roasting, boil salted water in a pot and cook orzo according to package instructions (about 8-10 minutes). Drain, reserving 1 cup of pasta water.
- Combine roasted vegetables with the drained orzo in the pot; gently mix. Add reserved pasta water as needed for desired consistency.
- Taste and adjust seasoning if necessary. Serve warm, garnished with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg