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Roasted Vegetable Orzo: A Delicious and Nutritious Recipe for Your Next Meal

Roasted Vegetable Orzo: A Delicious and Nutritious Recipe for Your Next Meal

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Savor the vibrant flavors of the Mediterranean with this delightful Roasted Vegetable Orzo: A Delicious and Nutritious Recipe for Your Next Meal. Bursting with colorful roasted vegetables, tender orzo pasta, and a zesty lemon finish, this dish is perfect for any occasion—whether enjoyed warm as a comforting dinner, chilled as a refreshing salad, or served at potlucks. Each bite is a celebration of wholesome ingredients that nourish both body and soul. Easy to prepare and versatile, this recipe invites creativity; feel free to customize it with seasonal veggies or your favorite herbs. Gather around the table and let the laughter flow as you enjoy this delicious meal together.

Ingredients

Scale
  • 1 cup dry orzo pasta
  • 1 small zucchini, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • ½ red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp dried Italian herbs (or oregano/thyme)
  • Salt and black pepper to taste
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss diced zucchini, chopped bell peppers, halved cherry tomatoes, and sliced red onion with olive oil, dried herbs, salt, and pepper until well-coated.
  3. Spread the vegetable mixture evenly on the prepared baking sheet and roast for 20–25 minutes or until tender and caramelized.
  4. Meanwhile, boil salted water in a large pot and cook the orzo according to package directions until al dente (about 8–10 minutes). Drain and set aside.
  5. Once vegetables are roasted, combine them with cooked orzo in a mixing bowl. Drizzle with lemon juice and toss gently to combine.
  6. Fold in chopped parsley before serving.

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