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Roasted Vegetable Orzo

A Mediterranean-inspired orzo pasta tossed with caramelized roasted vegetables, fresh herbs, lemon, and feta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Orzo Base
  • 1.5 cups dry orzo pasta
  • 1 medium zucchini sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 small red onion sliced
  • 1.5 cups cherry tomatoes halved
  • 4 tbsp olive oil divided
  • 3 cloves garlic minced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried oregano
  • 1 lemon zest and juice
  • 0.5 cup feta cheese crumbled
  • 0.25 cup fresh parsley chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Large pot
  • Colander

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss vegetables with olive oil, salt, pepper, and oregano. Spread in a single layer.
  3. Roast vegetables for 25–30 minutes, stirring halfway, until tender and caramelized.
  4. Cook orzo in salted boiling water until al dente. Drain well.
  5. Combine cooked orzo with garlic and remaining olive oil.
  6. Fold in roasted vegetables, lemon zest, and lemon juice.
  7. Stir in feta and parsley. Adjust seasoning and serve.

Notes

Serve warm or at room temperature. Easily customizable with seasonal vegetables.