Name: Roasted Vegetable Orzo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4-6
Ingredients: 1 1/2 cups uncooked orzo pasta; 1 medium zucchini, diced into 1/2-inch pieces; 1 medium yellow bell pepper, diced into 1/2-inch pieces; 1 medium red bell pepper, diced into 1/2-inch pieces; 1 small eggplant, diced into 1/2-inch pieces; 1 medium red onion, diced; 3 tablespoons olive oil, divided; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 cup fresh lemon juice; 1/2 cup crumbled feta cheese; 1/3 cup pitted Kalamata olives, halved; 1/4 cup fresh basil leaves, chopped; Salt and freshly ground black pepper to taste

Instructions

Preheat the oven

Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or aluminum foil.
Prepare the vegetables

In a large bowl, combine the zucchini, bell peppers, eggplant, and red onion. Toss with 2 tablespoons of olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper until evenly coated.
Roast the vegetables

Spread the vegetables in a single layer on the prepared baking sheets. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
Cook the orzo

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually 8-10 minutes. Drain well and transfer to a large serving bowl.
Combine ingredients

Add the roasted vegetables to the orzo. Drizzle with the remaining tablespoon of olive oil and the lemon juice. Toss gently to combine.
Add finishing touches

Fold in the crumbled feta cheese, Kalamata olives, and chopped basil. Season with additional salt and pepper to taste.
Serve the dish

Serve the orzo warm or at room temperature as a main dish or side. For the best flavor, let it rest for 10-15 minutes before serving to allow the flavors to meld together.

Roasted Vegetable Orzo

Ingredients

Instructions

Nutritional Information