Greek Roasted Vegetable Risoni Orzo
Bursting with vibrant Mediterranean flavors, this Greek Roasted Vegetable Risoni Orzo is a wholesome, crowd-pleasing dish perfect for any occasion. Made with tender orzo pasta, an array of caramelized roasted vegetables like bell peppers, zucchini, eggplant, and cherry tomatoes, and seasoned with aromatic oregano and thyme, this recipe captures the essence of Greek cuisine. A zesty drizzle of lemon juice elevates the flavors, while creamy crumbled feta and fresh parsley add a delightful finish. For an extra touch of indulgence, toasted pine nuts provide a satisfying crunch. Quick to prepare with only 15 minutes of prep time and versatile enough to serve warm or at room temperature, this Mediterranean-inspired pasta dish is ideal for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 250 grams orzo (risoni) pasta
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium zucchini
- 1 small eggplant
- 200 grams cherry tomatoes
- 1 medium red onion
- 4 garlic cloves
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 100 grams feta cheese
- 3 tablespoons fresh parsley
- 2 tablespoons pine nuts (optional)
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Wash and prepare the vegetables. Dice the red and yellow bell peppers, zucchini, and eggplant into bite-sized pieces. Halve the cherry tomatoes and cut the red onion into thick wedges. Finely mince 3 of the garlic cloves and leave one clove whole for later use.
Spread all the prepared vegetables evenly on the baking sheet. Drizzle with 3 tablespoons of olive oil, then sprinkle with dried oregano, dried thyme, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the orzo (risoni) pasta according to package instructions (approximately 8-10 minutes) until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked orzo with the roasted vegetables. Drizzle with the remaining 1 tablespoon of olive oil and the lemon juice. Finely grate the reserved raw garlic clove over the mixture and toss everything to combine.
Transfer the mixture to a serving dish. Crumble the feta cheese over the top and sprinkle with chopped fresh parsley. If using, toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden, then sprinkle them over the dish.
Serve warm or at room temperature. Enjoy your flavorful Greek Roasted Vegetable Risoni!
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5795 mg | 252% | |
| Total Carbohydrate | 269.8 g | 98% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 50.4 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 748 mg | 58% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3151 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
