Description
Orzo with Roasted Vegetables is a vibrant and nutritious dish that combines tender orzo pasta with an array of colorful, oven-roasted vegetables. This easy recipe is perfect for any occasion, whether it’s a busy weeknight dinner, a potluck, or meal prep for the week ahead. Packed with fresh herbs and zesty flavors from lemon juice, this delightful vegetarian meal can be customized based on the seasonal produce available. Enjoy the burst of flavors in every bite as you savor this healthy and satisfying dish!
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium zucchini, diced
- 1 orange bell pepper, diced
- 1 small red onion, diced
- 4 oz. cremini mushrooms, halved
- 1 pint grape tomatoes, halved
- 1–2 cloves garlic, minced
- 1/4 cup fresh herbs (basil, parsley, chives)
- 2–3 Tbsp. red grape juice vinegar
- 2 Tbsp. fresh lemon juice
- 1/8 tsp. salt
Instructions
- Preheat your oven to 425°F (220°C) and line a baking pan with parchment paper.
- Prepare the vegetables by dicing the zucchini, bell pepper, and onion; halving the mushrooms and grape tomatoes; and mincing the garlic.
- Spread the vegetables and garlic on the baking pan, sprinkle with salt if desired, and roast for 30-40 minutes until tender.
- Meanwhile, cook the orzo in boiling water according to package instructions (about 8-9 minutes). Drain thoroughly.
- In a small bowl, mix together red grape juice vinegar, lemon juice, and salt to create the dressing.
- In a large bowl, combine cooked orzo, roasted vegetables, chopped herbs, and dressing. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 278
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg