Roasted Vegetable Orzo

$To make this tasty dish, you need: - 1 cup orzo pasta - 2 cups mixed seasonal vegetables (like zucchini, bell peppers, cherry tomatoes, and carrots) - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - Juice of 1 lemon These simple ingredients create a fresh and colorful meal. The orzo pasta gives the dish a nice texture. The roasted vegetables add great flavor. You can make this dish even better by adding: - ½ cup feta cheese, crumbled (optional) - Fresh basil leaves for garnish Feta cheese adds a creamy touch. Basil gives a fresh pop of flavor. Feel free to mix in your favorite veggies or herbs. This recipe is vegetarian, which makes it great for many diets. If you need it to be gluten-free, use gluten-free orzo pasta. This way, you can still enjoy the flavors without the gluten. Always check labels to ensure all ingredients meet your dietary needs. {{ingredient_image_1}} Start by washing your mixed seasonal vegetables. I like to use zucchini, bell peppers, cherry tomatoes, and carrots. Chop these veggies into small, bite-sized pieces. This helps them cook evenly. In a large bowl, toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. Make sure all the pieces are coated well. This step adds great flavor to the dish. While your oven heats up, bring a pot of salted water to a boil. Add 1 cup of orzo pasta to the boiling water. Cook it according to the package instructions, usually about 8-10 minutes. You want the pasta to be al dente, which means it should still be slightly firm. Once cooked, drain the orzo and set it aside. Now it’s time to bring everything together. Once your vegetables are roasted for about 20-25 minutes, take them out of the oven. They should be tender and caramelized. In a large mixing bowl, combine the roasted vegetables and the cooked orzo. Drizzle the last tablespoon of olive oil and squeeze the juice of 1 lemon over the top. Toss everything gently to mix. If you like, sprinkle crumbled feta cheese on top for an extra touch. Serve this dish in shallow bowls, garnished with fresh basil leaves and a lemon wedge for color. Roasting vegetables brings out their natural sweetness. To roast them perfectly, start by cutting them into equal sizes. This helps them cook evenly. Toss the veggies in olive oil and seasonings. I like to use oregano and garlic powder for extra flavor. Spread them on a baking sheet in a single layer. Avoid overcrowding; this keeps them from steaming. Roast at 425°F for 20-25 minutes. Stir halfway to ensure they brown nicely. Orzo cooks quickly, making it a great pasta choice. Bring a pot of salted water to a boil. Add the orzo and cook for 8-10 minutes. Check for al dente, which means firm to the bite. Drain the orzo but save a bit of pasta water. This water can help mix your dish later, adding moisture. When serving roasted vegetable orzo, presentation matters! Use shallow bowls for a nice look. Garnish each bowl with fresh basil leaves. A wedge of lemon adds a splash of color and flavor. If you like cheese, sprinkle feta on top just before serving. This dish is great warm or at room temperature. Enjoy it as a main or a side dish! Pro Tips Seasonal Vegetables: Use a variety of seasonal vegetables for the best flavor and color. Try incorporating vegetables that are in season for a fresh taste. Al Dente Orzo: Cook the orzo until al dente for the best texture. This will help it hold its shape and not become mushy when mixed with the roasted vegetables. Lemon Zest: For an extra burst of flavor, consider adding lemon zest along with the juice. This enhances the citrus note and brightens the dish. Feta Variations: If you're not a fan of feta, try substituting it with goat cheese or a vegan cheese alternative for a different flavor profile without sacrificing creaminess. {{image_2}} You can switch up the vegetables based on what’s fresh. In spring, try asparagus and peas. Summer brings sweet corn and eggplant. Fall is great for butternut squash and Brussels sprouts. Winter offers root vegetables like sweet potatoes and parsnips. Each season adds its own twist to the dish. This keeps your roasted vegetable orzo exciting and full of flavor. Adding protein makes this dish heartier. For meat lovers, grilled chicken or shrimp works well. Cook them separately and then mix them in with the orzo. If you prefer plant-based protein, chickpeas are a fantastic choice. They add texture and keep the meal filling. Tofu or tempeh can also join the mix for a satisfying vegan option. To make this dish vegan, simply skip the feta cheese. You can add a sprinkle of nutritional yeast for a cheesy taste without dairy. Use more vegetables or add nuts for extra crunch. A tahini sauce can also bring creaminess to your dish. These changes keep your roasted vegetable orzo both tasty and vegan-friendly. To keep your roasted vegetable orzo fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It should stay good for 3 to 4 days. If you notice any signs of spoilage, like an off smell or mold, throw it away. When you want to enjoy your leftovers, reheat them on the stove or in the microwave. For the stove, place the orzo in a pan over medium heat. Add a splash of water or broth to keep it moist. Stir until heated through. In the microwave, use a microwave-safe bowl. Heat in short bursts of 1 to 2 minutes, stirring in between. You can freeze roasted vegetable orzo for longer storage. Let it cool completely before freezing. Use a freezer-safe container or bag. It can last up to 3 months in the freezer. When it's time to eat, thaw it overnight in the fridge. Reheat it as mentioned earlier. This way, you keep all the great flavors! Yes, you can! Other small pasta shapes work well. Try using couscous, ditalini, or even small shells. Just keep an eye on the cooking time. Each type might need a bit more or less time in boiling water. I love using seasonal vegetables! Zucchini, bell peppers, cherry tomatoes, and carrots are great choices. You can also add broccoli, asparagus, or eggplant. Just make sure to cut them into even pieces. This helps them cook evenly and taste great. Roasted Vegetable Orzo lasts about 3 to 5 days in the fridge. Store it in an airtight container. When you're ready to eat it, just reheat it on the stove or in the microwave. Add a splash of olive oil or lemon juice for extra flavor. Roasted Vegetable Orzo is a tasty dish that you can make with ease. We covered the key ingredients needed, like vegetables and orzo pasta, and explored some optional customizations. I shared steps for preparing everything and tips for perfect results. You can make it suit your diet or add proteins too. In the end, this dish is not just flexible; it’s also a fun way to enjoy healthy food. You can store leftovers or freeze them for later. I hope you try it and love it!$

A delightful dish featuring orzo pasta and a medley of roasted seasonal vegetables, perfect for a healthy meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 300 kcal

Ingredients

1 cup orzo pasta
2 cups mixed seasonal vegetables (such as zucchini, bell peppers, cherry tomatoes, and carrots)
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
to taste Salt and pepper
0.5 cup feta cheese, crumbled (optional)
to taste Fresh basil leaves for garnish
1 lemon Juice of 1 lemon

Instructions

Preheat the oven to 425°F (220°C).
Wash and chop the seasonal vegetables into bite-sized pieces.
In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, dried oregano, garlic powder, salt, and pepper until evenly coated.
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
While the vegetables are roasting, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
In a large mixing bowl, combine the roasted vegetables and cooked orzo. Drizzle with the remaining tablespoon of olive oil and the lemon juice. Toss everything together gently until well mixed.
If desired, sprinkle crumbled feta cheese over the top before serving.

Notes

Serve in shallow bowls, garnished with fresh basil and a lemon wedge.

Keyword healthy, orzo, roasted, vegetables