Ingredients
Scale
- 1 cup orzo pasta
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Wash and chop all vegetables into bite-sized pieces.
- Step 2: In a large bowl, toss the diced zucchini, bell peppers, broccoli, and cherry tomatoes with olive oil, minced garlic, dried oregano, salt, and pepper. Ensure all vegetables are evenly coated.
- Step 3: Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through.
- Step 4: While the vegetables are roasting, cook the orzo pasta according to package directions. Drain well and set aside.
- Step 5: Once the roasted vegetables are ready, add the cooked orzo to the baking sheet and gently toss to combine with the vegetables. Roast for another 5 minutes to allow the orzo to warm through and slightly toast.
- Step 6: Remove from the oven and serve immediately. Garnish with crumbled feta cheese (optional) and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan on the stovetop with a splash of water to prevent drying out.
- Serve this vibrant dish alongside grilled chicken or fish for a complete and satisfying meal.
- For extra flavor, add a squeeze of lemon juice at the end of cooking, enhancing the brightness of the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American