Roasted Vegetable Orzo
A vibrant and flavorful dish featuring chewy orzo pasta combined with roasted vegetables like zucchini, bell peppers, and cherry tomatoes, drizzled with olive oil and fresh herbs.
Ingredients
For the orzo and vegetables
- 1 cup orzo pasta Resembles rice, perfect for soaking up flavors.
- 2 cups mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes) Chop into bite-sized pieces for even roasting.
- 2 tablespoons olive oil To toss with vegetables for roasting.
- Salt and pepper to taste Enhances the flavor of the vegetables.
- Fresh herbs for garnish (such as basil or parsley) Add for a burst of flavor.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Chop your zucchini, bell peppers, and cherry tomatoes into bite-sized pieces.
- Toss the chopped vegetables with olive oil, salt, and pepper in a bowl until they are well-coated.
Roasting
- Spread the seasoned vegetables on a baking sheet in an even layer and roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.
Cooking the Orzo
- While the vegetables are roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, typically about 8-10 minutes. Drain and set aside.
Combining
- Once the vegetables are roasted, mix them with the cooked orzo in a large bowl. Stir to combine.
Serving
- Finish off with fresh herbs of your choice for a burst of flavor. Enjoy your delicious Roasted Vegetable Orzo!
Notes
Using fresh vegetables yields the best flavor, but frozen can work in a pinch. Experiment with seasonings, and ensure vegetables are not overcrowded on the baking sheet for even roasting. Store leftovers in an airtight container in the fridge for 3-5 days, reheating with a splash of water.