Roasted Vegetable Orzo Medley

Bright, vibrant, and bursting with Mediterranean flavors, this Roasted Vegetable Orzo Medley is the ultimate easy weeknight dinner or crowd-pleasing side dish. Tender orzo pasta is paired with a colorful mix of roasted zucchini, red bell peppers, cherry tomatoes, and red onion, all caramelized to perfection in the oven. A zesty lemon dressing brings a refreshing tang, while fresh parsley and crumbled feta add herby and creamy notes. For an extra layer of flavor, the orzo can be cooked in vegetable broth, making this dish even more irresistible. Ready in just 40 minutes, this versatile recipe is perfect served warm or at room temperature, making it ideal for meal prep, potlucks, or picnics. Healthy, hearty, and utterly delicious, this roasted vegetable orzo salad is a must-try for fans of light Mediterranean cuisine!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Orzo pasta
• 1 medium Zucchini
• 1 medium Red bell pepper
• 1.5 cups Cherry tomatoes
• 1 small Red onion
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 minced Garlic cloves
• 1 teaspoon Dried oregano
• 3 tablespoons Fresh parsley
• 1 large Lemon (juice and zest)
• 0.5 cups Feta cheese
• 3 cups Vegetable broth (optional for cooking orzo)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Cook the orzo pasta according to package instructions. For extra flavor, consider cooking it in vegetable broth instead of water. Once cooked, drain and set aside.

Step 3

While the orzo is cooking, prepare the vegetables. Dice the zucchini and red bell pepper into bite-sized pieces. Slice the red onion into thin wedges. Leave the cherry tomatoes whole.

Step 4

Place the prepared vegetables on a large baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with half of the salt, black pepper, garlic, and oregano. Toss to coat evenly.

Step 5

Roast the vegetables in the preheated oven for 20 to 25 minutes, or until they are tender and slightly caramelized, tossing halfway through for even roasting.

Step 6

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and lemon zest. Adjust seasoning with the remaining salt and black pepper to taste.

Step 7

In a large mixing bowl, combine the cooked orzo, roasted vegetables, chopped parsley, and crumbled feta cheese. Pour the lemon dressing over the mixture and toss gently to combine.

Step 8

Serve warm or at room temperature as a side dish or light main course. Garnish with additional parsley or feta if desired.

Nutrition Facts

Serving size	1868.8 grams (1868.8g)

Amount per serving	% Daily Value*
Calories	1910

Total Fat 65.70g	84%
Saturated Fat 16.80g	84%
Polyunsaturated Fat 4.60g
Cholesterol 67mg	22%
Sodium 6732mg	293%
Total Carbohydrate 285.00g	104%
Dietary Fiber 28.00g	100%
Total Sugars 38.90g
Protein 57.50g	115%

Vitamin D 12IU	60%
Calcium 600mg	46%
Iron 16mg	88%
Potassium 1936mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 11.7%

Carbs: 58.1%