Roasted Vegetable Orzo Bowl (Print Version)
Orzo with roasted veggies, fresh herbs, and lemon for a vibrant, nourishing Mediterranean-inspired dish.
# Ingredients:
→ Orzo
01 -
1 cup dry orzo pasta
02 -
Salted water, for boiling
→ Roasted Vegetables
03 -
1 small zucchini, diced
04 -
1 red bell pepper, chopped
05 -
1 yellow bell pepper, chopped
06 -
1 cup cherry tomatoes, halved
07 -
½ red onion, sliced
08 -
2 tbsp olive oil
09 -
1 tsp dried Italian herbs
10 -
Salt and black pepper, to taste
→ To Finish
11 -
1 tbsp lemon juice
12 -
2 tbsp fresh parsley, chopped
13 -
Optional: crumbled feta, grated parmesan, or chopped basil
# Directions:
01 -
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 -
Toss zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, dried Italian herbs, salt, and pepper. Spread the mixture on the baking sheet and roast for 20–25 minutes, stirring halfway through, until caramelized and tender.
03 -
Cook orzo in salted boiling water according to package directions until al dente. Drain and set aside.
04 -
In a large bowl, combine cooked orzo, roasted vegetables, lemon juice, and parsley. Toss gently to mix.
05 -
Add crumbled feta or parmesan if desired. Taste and adjust seasoning. Serve warm or chilled.
# Notes:
01 -
Make it vegan by skipping the cheese or using a dairy-free alternative.
02 -
Add chickpeas, olives, or spinach for extra protein or greens.
03 -
Store leftovers in the fridge for up to 3 days—flavors improve over time.
04 -
Serve as a side dish or a standalone lunch.