Description
Mediterranean Orzo with Roasted Vegetables is a vibrant and wholesome dish combining tender pasta with caramelised vegetables and classic Mediterranean flavours. Roasted bell peppers, zucchini, red onion, and cherry tomatoes are tossed with perfectly cooked orzo, creamy feta cheese, and a fresh squeeze of lemon for a dish that is both comforting and refreshing. Perfect as a light main or flavourful side, this easy recipe is ideal for meal prep or everyday cooking.
Ingredients
1 cup dry orzo pasta
1 red bell pepper, chopped
1 zucchini, chopped
1 red onion, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1/2 cup feta cheese, crumbled
1/4 cup kalamata olives, sliced (optional)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
Instructions
Preheat the oven to 425°F (220°C).
Place bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet.
Drizzle with olive oil and season with oregano, garlic powder, salt, and black pepper.
Toss well and roast for 20 to 25 minutes until tender and caramelised.
Bring a pot of salted water to a boil and cook orzo until al dente according to package instructions.
Drain and set aside.
In a large bowl, combine cooked orzo with roasted vegetables.
Add feta cheese, olives (if using), parsley, and lemon juice.
Toss gently to combine and adjust seasoning if needed.
Serve warm or at room temperature.
Notes
Cut vegetables evenly for consistent roasting.
Avoid overcrowding the tray for better caramelisation.
Cook orzo just until al dente to prevent mushiness.
Add lemon juice at the end for brightness.
Store leftovers in the fridge and enjoy chilled or reheated.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean