Description
Orzo with Roasted Vegetables is a vibrant and nutritious dish that beautifully marries the freshness of seasonal veggies with the delightful texture of orzo pasta. This easy-to-make recipe is perfect for family dinners, potlucks, or meal prep. Roasting the vegetables enhances their natural flavors, while a zesty lemon-vinegar dressing brings everything together. Enjoy it warm as a hearty main course or chilled as a refreshing salad—this versatile dish adapts to any occasion and is packed with vitamins.
Ingredients
Scale
- 1 cup orzo pasta
- 1 medium zucchini
- 1 orange bell pepper
- 1 small red onion
- 4 oz. cremini mushrooms
- 1 pint grape tomatoes
- 1–2 cloves garlic
- 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.
- Dice zucchini, orange bell pepper, and red onion into bite-sized pieces; halve or quarter cremini mushrooms and grape tomatoes; mince garlic.
- Combine all prepared veggies and garlic on the baking pan. Optionally sprinkle with salt and roast for 30-40 minutes, stirring halfway through.
- While vegetables roast, bring water to boil in a pot and cook orzo according to package instructions (8-9 minutes). Drain and set aside.
- In a small bowl, combine red grape juice vinegar, fresh lemon juice, and salt to make the dressing.
- In a large mixing bowl, mix cooked orzo with roasted vegetables and chopped herbs; pour in dressing and toss until well combined.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg