Description
This Healthy Roasted Vegetable Orzo is a bright, flavor-packed dish that’s as beautiful as it is delicious. Think roasted zucchini, sweet bell peppers, juicy tomatoes, and tender orzo pasta tossed together with a hint of lemon and fresh herbs. It’s the kind of recipe you can enjoy hot off the pan for dinner, chilled as a light lunch, or even packed for a picnic. Versatile, satisfying, and oh-so easy!
Ingredients
Scale
For the Orzo
- 1 cup uncooked orzo pasta
- Water + salt for boiling
For the Roasted Veggies
- 1 small zucchini, cut into bite-sized cubes
- 1 red bell pepper, chopped into chunks
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or swap for oregano/thyme mix)
- Pinch of salt and freshly cracked black pepper
To Bring It All Together
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
- Optional garnish: crumbled feta, parmesan shavings, or chopped basil
Instructions
- Heat the Oven
- Set your oven to 425°F (220°C) and line a baking tray with parchment paper for easy cleanup.
- Roast the Veggies
- Toss the zucchini, peppers, tomatoes, and onion with olive oil, Italian herbs, salt, and pepper. Spread them in a single layer on the tray. Roast for 20–25 minutes, flipping halfway through, until the vegetables are golden and caramelized.
- Cook the Orzo
- While the veggies roast, cook the orzo in salted boiling water until just al dente, following package directions. Drain well and set aside.
- Combine Everything
- In a large bowl, mix the warm orzo with the roasted vegetables. Add lemon juice and fresh parsley, tossing gently until combined.
- Finish and Serve
- Sprinkle in feta, parmesan, or basil if using. Taste and adjust with extra salt, pepper, or lemon juice if needed. Enjoy warm, room temp, or straight from the fridge.
Notes
- Keep It Vegan: Simply skip the cheese or use a plant-based alternative.
- Boost It Up: Add chickpeas, white beans, or baby spinach for extra protein and nutrients.
- Make Ahead: This dish tastes even better after sitting for a few hours, so it’s great for meal prep.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.