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h Roasted Vegetables – Easy & Delicious! Recipe

h Roasted Vegetables – Easy & Delicious! Recipe
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★★★★★

4.8 from 19 reviews

A vibrant and flavorful Mediterranean Orzo with Roasted Vegetables dish featuring tender orzo pasta combined with roasted bell peppers, zucchini, eggplant, and red onion, all tossed in a zesty lemon-oregano dressing and topped with crumbled feta and fresh parsley. Perfect served warm or at room temperature, this easy and delicious recipe brings a 5-star taste to your table with minimal effort.

Ingredients

Scale

Orzo and Pasta

  • 1 pound (450g) orzo pasta, uncooked

Vegetables

  • 2 large red bell peppers, diced into 1-inch pieces
  • 1 large yellow bell pepper, diced into 1-inch pieces
  • 2 medium zucchini, sliced into half-moons
  • 1 medium eggplant, diced into 1-inch cubes
  • 1 large red onion, cut into wedges
  • 4 cloves garlic, minced

Dressing and Seasoning

  • 1/2 cup (120ml) extra virgin olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1 tablespoon lemon zest
  • 1 teaspoon dried oregano

Toppings

  • 1/4 cup fresh parsley, chopped
  • 1 cup (150g) feta cheese, crumbled

Instructions

  1. Roast Vegetables: Preheat your oven to 425°F (220°C). Toss the diced red and yellow bell peppers, sliced zucchini, cubed eggplant, red onion wedges, and minced garlic with 1/4 cup of olive oil, salt, and pepper on a large baking sheet. Spread the vegetables out evenly to avoid overcrowding. Roast in the oven for 20-25 minutes, flipping halfway through, until they become golden and tender.
  2. Cook Orzo: Meanwhile, bring a large pot of salted water to a boil. Add the orzo pasta and cook for 8-10 minutes until al dente. Drain the pasta and immediately rinse it with cold water to prevent sticking. Toss the orzo with a drizzle of olive oil in a large mixing bowl.
  3. Prepare Dressing: In a small bowl, whisk together the remaining 1/4 cup of olive oil, freshly squeezed lemon juice, lemon zest, and dried oregano to create a bright and zesty dressing. Taste the dressing and adjust the lemon juice to your preferred zing if desired.
  4. Combine and Serve: Mix the roasted vegetables into the bowl with the orzo. Pour the dressing over the mixture and gently toss to coat everything evenly. Add the crumbled feta cheese and chopped fresh parsley, reserving a bit of parsley for garnish. Serve the Mediterranean Orzo with Roasted Vegetables warm or at room temperature for a delightful meal.

Notes

  • For best roasting results, avoid crowding the vegetables on the baking sheet to ensure they brown properly.
  • Rinsing the cooked orzo with cold water stops the cooking process and prevents clumping.
  • Adjust lemon juice in the dressing to suit your taste preferences for more acidity or brightness.
  • This dish can be served as a main or a side and is great for meal prep, storing well in the refrigerator for up to 3 days.
  • For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.

Nutrition

Keywords: Mediterranean orzo, roasted vegetables, easy dinner, healthy pasta salad, lemon oregano dressing, vegetarian Mediterranean recipe

Find it online: https://todayfoodrecipe.com/h-roasted-vegetables-easy-and-delicious-recipe/