Mediterranean Orzo Roasted Vegetables (Print-Friendly Version)
Tender orzo paired with roasted vegetables and a bright lemon dressing for a satisfying vegetarian dish.
# What You'll Need:
→ Pasta
01 -
1 pound (450g) orzo pasta, uncooked
→ Vegetables
02 -
2 large red bell peppers, diced into 1-inch pieces
03 -
1 large yellow bell pepper, diced into 1-inch pieces
04 -
2 medium zucchini, sliced into half-moons
05 -
1 medium eggplant, diced into 1-inch cubes
06 -
1 large red onion, cut into wedges
07 -
4 cloves garlic, minced
→ Seasonings & Dressing
08 -
1/2 cup (120ml) extra virgin olive oil, divided
09 -
1 teaspoon salt
10 -
1/2 teaspoon freshly ground black pepper
11 -
1/4 cup (60ml) freshly squeezed lemon juice
12 -
1 tablespoon lemon zest
13 -
1 teaspoon dried oregano
→ Finishing Touches
14 -
1/4 cup fresh parsley, chopped
15 -
1 cup (150g) crumbled feta cheese
# How to Make It:
01 -
Preheat oven to 425°F (220°C). Toss bell peppers, zucchini, eggplant, onion, and garlic with 1/4 cup olive oil, salt, and pepper on a baking sheet. Spread evenly and roast for 20-25 minutes, flipping halfway, until golden.
02 -
Boil salted water and cook orzo for 8-10 minutes until al dente. Drain, rinse with cold water, then toss with a drizzle of olive oil in a large bowl.
03 -
Whisk remaining 1/4 cup olive oil, lemon juice, lemon zest, and oregano. Adjust lemon to taste if desired.
04 -
Mix roasted vegetables with orzo. Pour dressing over and toss gently. Stir in feta and parsley, reserving some parsley for garnish. Serve warm or at room temperature.
# Additional Tips:
01 -
Rinsing the cooked orzo prevents clumping and keeps the grains separate.
02 -
Using local, fresh vegetables enhances the flavor profile.
03 -
Chilling the dish overnight intensifies the flavors, making it ideal for meal prep.