Roasted Veggie Orzo
Bright, healthy, and packed with flavor, Roasted Veggie Orzo is the perfect fusion of roasted vegetables and tender pasta in a zesty lemon vinaigrette. This Mediterranean-inspired dish features caramelized zucchini, red bell pepper, red onion, and cherry tomatoes, all roasted to perfection with aromatic garlic powder and dried oregano. Tossed with al dente orzo, fresh parsley, and an optional sprinkle of creamy feta cheese, this recipe is a quick and easy crowd-pleaser, ready in just 45 minutes. Whether served warm or at room temperature, it’s a versatile side or satisfying vegetarian main dish that’s bursting with vibrant colors and textures. Perfect for meal prepping, potlucks, or busy weeknights, this roasted veggie pasta creation is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 1 medium zucchini
- 1 large red bell pepper
- 1 medium red onion
- 1.5 cups cherry tomatoes
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 0.5 cup feta cheese (optional)
Instructions
Preheat your oven to 425°F (220°C).
Dice the zucchini, red bell pepper, and red onion into bite-sized pieces. Halve the cherry tomatoes.
On a large baking sheet, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with 2 tablespoons of olive oil, garlic powder, dried oregano, salt, and black pepper. Spread the vegetables into an even layer.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, cook the orzo pasta according to the package instructions. Drain and set aside.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the lemon juice to make a light vinaigrette.
Once the vegetables are roasted, combine the cooked orzo, roasted vegetables, and lemon vinaigrette in a large bowl. Toss to evenly coat.
Chop the fresh parsley and sprinkle it over the orzo mixture. Add crumbled feta cheese if desired for an extra burst of flavor.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Serve warm or at room temperature. Enjoy your Roasted Veggie Orzo!
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 5606 mg | 244% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 38.7 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1686 mg | 36% | |
*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.
