Description
Roasted vegetable orzo delivers a delightful Mediterranean-inspired meal that comes together faster than your favorite weeknight playlist. Colorful veggies nestled with tender pasta make this simple dish a quick, satisfying dinner solution that feels like a warm hug from your kitchen.
Ingredients
Scale
Main Vegetables:
- 1 small zucchini
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1 red onion
Pasta and Seasonings:
- 1 cup uncooked orzo pasta
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Garnish:
- 2 tablespoons chopped fresh basil
- 2 tablespoons crumbled feta cheese
Instructions
- Heat your oven to a blazing 425F and grab a large baking sheet for the vegetables.
- Chop 1 zucchini, 1 red bell pepper, 1 yellow bell pepper, and 1 red onion into uniform bite-sized pieces.
- Drizzle 1 tablespoon olive oil over the chopped vegetables, then sprinkle ½ teaspoon salt and ¼ teaspoon black pepper. Toss until everything is evenly coated.
- Spread the seasoned vegetables across the baking sheet in a single layer. Roast at 425F for 20-25 minutes, stirring once around the 12-minute mark to ensure even browning.
- While vegetables roast, boil 1 cup of orzo pasta in salted water for 8-10 minutes until tender. Drain completely.
- Return the cooked orzo to the pot and mix in the roasted vegetables, remaining 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Drizzle 1 tablespoon balsamic vinegar over the pasta and vegetables, stirring gently to combine.
- Fold in 2 tablespoons fresh chopped basil and top with 2 tablespoons crumbled feta cheese if desired.
- Serve the dish warm or let it rest to room temperature for a delightful side or light meal.
Notes
- Veggie cutting matters – Aim for similar-sized pieces so everything roasts evenly and cooks at the same rate.
- Baking sheet strategy – Use a large sheet with enough space between vegetable pieces to ensure proper roasting and caramelization instead of steaming.
- Vinegar tip – Let balsamic vinegar add depth by drizzling it while vegetables are still warm, which helps them absorb the tangy flavor more effectively.
- Flexibility for diets – Swap feta for nutritional yeast to make this recipe vegan, or add grilled chicken for extra protein if preferred.
- Prep Time: 10 minutes
- Cook Time: 28-35 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 8 mg