Roasted Vegetable Orzo Medley
Bright, vibrant, and bursting with Mediterranean flavors, this Roasted Vegetable Orzo Medley is the ultimate easy weeknight dinner or crowd-pleasing side dish. Tender orzo pasta is paired with a colorful mix of roasted zucchini, red bell peppers, cherry tomatoes, and red onion, all caramelized to perfection in the oven. A zesty lemon dressing brings a refreshing tang, while fresh parsley and crumbled feta add herby and creamy notes. For an extra layer of flavor, the orzo can be cooked in vegetable broth, making this dish even more irresistible. Ready in just 40 minutes, this versatile recipe is perfect served warm or at room temperature, making it ideal for meal prep, potlucks, or picnics. Healthy, hearty, and utterly delicious, this roasted vegetable orzo salad is a must-try for fans of light Mediterranean cuisine!
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1.5 cups Cherry tomatoes
- 1 small Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 minced Garlic cloves
- 1 teaspoon Dried oregano
- 3 tablespoons Fresh parsley
- 1 large Lemon (juice and zest)
- 0.5 cups Feta cheese
- 3 cups Vegetable broth (optional for cooking orzo)
Instructions
Preheat your oven to 425°F (220°C).
Cook the orzo pasta according to package instructions. For extra flavor, consider cooking it in vegetable broth instead of water. Once cooked, drain and set aside.
While the orzo is cooking, prepare the vegetables. Dice the zucchini and red bell pepper into bite-sized pieces. Slice the red onion into thin wedges. Leave the cherry tomatoes whole.
Place the prepared vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with half of the salt, black pepper, garlic, and oregano. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20 to 25 minutes, or until they are tender and slightly caramelized, tossing halfway through for even roasting.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and lemon zest. Adjust seasoning with the remaining salt and black pepper to taste.
In a large mixing bowl, combine the cooked orzo, roasted vegetables, chopped parsley, and crumbled feta cheese. Pour the lemon dressing over the mixture and toss gently to combine.
Serve warm or at room temperature as a side dish or light main course. Garnish with additional parsley or feta if desired.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 6732 mg | 293% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 38.9 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 600 mg | 46% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1936 mg | 41% | |
*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.
