🍝 Easy Mediterranean Orzo with Roasted Vegetables
🌿 Description
Tender orzo tossed with caramelized roasted veggies, fresh herbs, and a light lemon-olive oil dressing. It’s bright, satisfying, and works as a main or side.
🛒 Ingredients (Serves 4)
For the roasted vegetables:
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper (or carrot), chopped
- 1 small red onion, sliced
- 1 cup cherry tomatoes
- 2–3 tbsp olive oil
- 1 tsp dried oregano
- Salt & black pepper, to taste
For the orzo:
- 1 cup orzo pasta
- 3–4 cups water or broth
- Salt, for boiling
For the dressing:
- 3 tbsp olive oil
- 1½ tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp dried oregano or Italian seasoning
Extras:
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley or basil, chopped
- Optional: olives, chickpeas, or grilled chicken
👩🍳 Instructions
- Roast the vegetables
- Preheat oven to 200°C (400°F).
- Toss veggies with olive oil, oregano, salt, and pepper.
- Spread on a baking tray and roast for 20–25 minutes until tender and slightly charred.
- Cook the orzo
- Boil orzo in salted water or broth according to package instructions (8–10 minutes).
- Drain and set aside.
- Make the dressing
- Whisk olive oil, lemon juice, garlic, and oregano.
- Combine everything
- In a large bowl, mix cooked orzo with roasted vegetables.
- Pour dressing over and toss gently.
- Finish & serve
- Top with feta and fresh herbs.
- Serve warm or at room temperature.
🍽️ Serving Ideas
- As a light vegetarian main dish
- Side for grilled chicken, fish, or kebabs
- Add chickpeas for extra protein
- Great for meal prep or lunchboxes
❓ Q & A
Q: Can I make it vegan?
Yes—skip feta or use a plant-based alternative.
Q: Can I use other veggies?
Absolutely—eggplant, mushrooms, broccoli, or asparagus work great.
Q: How long does it last?
Up to 3 days in the fridge.
Q: Can I serve it cold?
Yes—it works perfectly as a pasta salad.
