Print

Roasted Vegetable Orzo

Print Recipe

A delightful blend of roasted vegetables and tender orzo pasta, finished with Parmesan cheese and fresh basil for a colorful and nutritious dish.

Ingredients

Scale
  • 1 cup orzo pasta
  • 2 cups mixed vegetables (bell peppers, zucchini, carrots, cherry tomatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Toss the mixed vegetables in a large bowl with olive oil, garlic powder, oregano, salt, and pepper.
  3. Spread the seasoned vegetables on a baking sheet in a single layer and roast for 20-25 minutes until caramelized and tender.
  4. Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente.
  5. Transfer the roasted vegetables to a large bowl and add the drained orzo, mixing gently to combine.
  6. Add in Parmesan cheese if using, and adjust seasoning with salt and pepper.
  7. Serve warm, garnishing with fresh basil.

Notes

Customize with seasonal vegetables or proteins like chicken or chickpeas. This dish can also be enjoyed cold as a pasta salad.

Nutrition

Keywords: roasted vegetables, orzo, vegetarian recipe, Mediterranean dish, healthy dinner

Find it online: https://oliviatable.com/roasted-vegetable-orzo/