Roasted Vegetables with Feta and Orzo
Elevate your weeknight dinners with this vibrant and flavorful Roasted Vegetables with Feta and Orzo recipe! Tender zucchini, sweet red bell peppers, caramelized red onion, and juicy cherry tomatoes are perfectly roasted to bring out their natural sweetness and paired with fluffy orzo pasta for a hearty base. Tossed in a tangy homemade lemon-garlic dressing and sprinkled with creamy feta cheese and fresh parsley, this Mediterranean-inspired dish is as satisfying as it is colorful. Ready in under 45 minutes, it’s perfect as a light vegetarian main course or a show-stopping side dish. Serve warm or at room temperature for ultimate versatility!
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 2 medium Zucchini
- 2 medium Red bell peppers
- 1 large Red onion
- 1 pint Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.75 cup Feta cheese
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 2 Garlic cloves
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and chop the zucchini, red peppers, and red onion into bite-sized pieces. Leave the cherry tomatoes whole.
In a large mixing bowl, combine the zucchini, red peppers, red onion, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil and season with salt, black pepper, and oregano. Toss to coat evenly.
Spread the vegetables in a single layer on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, bring a large pot of salted water to a boil and cook the orzo pasta according to the package instructions. Drain the orzo and set it aside.
In a small bowl, prepare the dressing by whisking together 1 tablespoon of olive oil, lemon juice, and finely minced garlic cloves.
Once the vegetables are done roasting, transfer them to a large serving bowl. Add the cooked orzo and toss gently to combine.
Crumble the feta cheese over the top, sprinkle with chopped parsley, and drizzle with the prepared lemon-garlic dressing.
Give everything a final toss to ensure even mixing. Serve warm or at room temperature, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 7409 mg | 322% | |
| Total Carbohydrate | 303.9 g | 111% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 56.0 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 791 mg | 61% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2490 mg | 53% | |
*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.
