Description
A colorful and easy weeknight dish that combines tender, caramelized vegetables with orzo pasta for a comforting meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups mixed vegetables (e.g. bell peppers, zucchini, carrots, red onion)
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Parmesan cheese for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Chop the mixed vegetables into even pieces and place them in a large bowl.
- Toss the vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the vegetables for 20–25 minutes, turning halfway through, until tender and caramelized. Meanwhile, bring a pot of salted water to a boil and cook the orzo until al dente (8–10 minutes). Drain well.
- Combine the hot orzo with the roasted vegetables in a bowl. Toss gently and adjust seasoning if needed. Serve warm with grated Parmesan on top if desired.
Notes
For added flavor, stir in a squeeze of lemon juice or a splash of vinegar just before serving. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg