Oh, friends, let me tell you about one of my absolute favorite dishes to whip up—Orzo with Roasted Vegetables! There’s something about this recipe that just screams comfort and joy. Imagine a colorful medley of veggies, perfectly roasted, hugging tender orzo, and topped off with a sprinkle of feta—yum! ☀️
I first stumbled upon this gem during a cozy dinner party with friends. I wanted something that could feed a crowd but also feel light and fresh. I remember someone asking for seconds, and I couldn’t help but beam with pride. Now, every time I make this dish, it brings back those fun memories filled with laughter, shared stories, and, of course, fantastic food. Plus, it’s incredibly versatile—throw in whatever veggies are on hand, and you’re good to go!
What’s in Orzo with Roasted Vegetables?
Now, let’s talk about the star ingredients in this mouthwatering dish:
Orzo Pasta: Tiny little pasta that looks like rice! It absorbs flavors beautifully and gives you that lovely pasta texture without feeling too heavy.
Vegetable Broth or Water: Using vegetable broth adds a depth of flavor. I always grab low-sodium broth to keep it on the healthier side!
Red and Yellow Bell Peppers: These guys bring sweetness and vibrant color. The combination of both peppers makes the dish even more eye-catching.
Zucchini: This veggie is my go-to for its mild flavor and tender bite. Plus, it adds a lovely green touch!
Red Onion: A touch of sharpness, red onion caramelizes beautifully in the oven, adding sweetness to the mix.
Cherry Tomatoes: Juicy little nuggets of goodness. When roasted, they burst and add a wonderful richness.
Eggplant: I love the way eggplant transforms in the oven, becoming creamy and flavorful. It’s a must-have for this dish!
Olive Oil: The magical ingredient that brings everything together and adds that lush mouthfeel.
Salt and Pepper: Essential for enhancing all the other flavors—don’t skip out on this!
Dried Italian Herbs: A mix of oregano, basil, and thyme gives it that classic Italian flavor profile.
Pine Nuts: Toasted pine nuts add a delightful crunch and a hint of nuttiness.
Feta Cheese: Crumbled feta adds a creamy, tangy punch that perfectly complements the roasted veggies.
Green Onions: A refreshing garnish that adds a pop of color and crunch.
Fresh Basil: I can’t resist fresh basil; it elevates this dish in a way that’s simply divine!
Is Orzo with Roasted Vegetables Good for You?
Absolutely! This dish is not only a feast for the eyes but also comes packed with nutrition:
Orzo: While it’s a carbohydrate, it provides energy and doesn’t weigh you down. Perfect for a light lunch or dinner!
Vegetables: With a variety of colorful veggies, you’re getting an abundance of vitamins, minerals, and antioxidants. Eating the rainbow, anyone?
Pine Nuts: Rich in healthy fats and protein, they provide great energy and keep you feeling satisfied.
Feta Cheese: While it’s a bit higher in sodium, it also contains calcium and protein. A little goes a long way in flavor!
This dish is wonderful in moderation but best enjoyed as part of a balanced diet.
Ingredients for Orzo with Roasted Vegetables
– 1 cup orzo pasta
– 2 cups vegetable broth or water
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 zucchini, diced
– 1 red onion, chopped
– 1 cup cherry tomatoes, halved
– 1 medium eggplant, diced
– 3 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon dried Italian herbs (oregano, basil, thyme)
– 1/4 cup pine nuts, toasted
– 1/2 cup feta cheese, crumbled
– 2 green onions, sliced
– Fresh basil, chopped (for garnish)
This recipe serves about 4 people, making it a perfect dish for a family dinner or meal prep for the week ahead!
How to Make Orzo with Roasted Vegetables?
1. Preheat the oven to 425°F (220°C). Get that oven nice and hot to roast those veggies perfectly!
2. On a large baking sheet, combine the red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, and eggplant. Drizzle with olive oil and season with salt, pepper, and dried herbs. Toss everything together until well coated—don’t be shy, really mix it up!
3. Roast those beautiful vegetables in the preheated oven for about 25-30 minutes, or until they’re tender and slightly caramelized. Give them a stir halfway through to ensure even roasting.
4. While the veggies are getting their golden-brown makeover, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the orzo and cook according to package instructions—about 8-10 minutes until it’s al dente. Drain any excess liquid.
5. In a large bowl, combine the cooked orzo and roasted vegetables. Gently fold in the toasted pine nuts and crumbled feta cheese. Oh, your kitchen must smell heavenly right now!
6. Serve the orzo mixture warm, garnished with sliced green onions and chopped fresh basil.
And voilà! You have a colorful, delicious dish that’s bursting with flavor.
Fun Twists and Tasty Tips
If you want to jazz things up a bit, consider adding some protein! Grilled chicken, chickpeas, or shrimp would be fantastic additions. You can also swap out the orzo for quinoa or farro for a different spin.
For meal prep, this dish keeps well in the fridge for a few days. Just store it in an airtight container and enjoy it throughout the week. And if you’re feeling adventurous, try adding some pesto for an herby kick or a squeeze of lemon for brightness!
I hope you give this Orzo with Roasted Vegetables a try. Trust me, you won’t regret it! It’s a great way to make your taste buds dance and bring a touch of the Mediterranean to your kitchen. Can’t wait to hear how it turns out for you—happy cooking!
