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Welcome to the vibrant world of Roasted Vegetable Orzo, a dish that beautifully encapsulates the essence of Mediterranean cuisine. This easy-to-make pasta dish is not only a feast for the eyes but also a celebration of flavors that are both comforting and invigorating. The combination of tender orzo pasta with a colorful array of roasted vegetables makes this recipe a versatile option for any meal. Whether you're looking for a wholesome weeknight dinner, a side dish for your next gathering, or simply a way to pack more vegetables into your diet, Roasted Vegetable Orzo is sure to satisfy.

Roasted Vegetable Orzo – Easy Mediterranean Pasta

Elevate your lunch game with this vibrant one-pan Roasted Vegetable Orzo! This vegetarian lunch option bursts with flavor from roasted veggies, creamy feta, and fresh herbs, making it a wholesome and satisfying meal. Perfect for meal prep or a quick weeknight dinner, this dish will leave you feeling nourished and inspired. Afterka, it’s a delightful taste of the Mediterranean! OnePanLunch VegetarianLunch RoastedVegetableOrzo MediterraneanCuisine HealthyEating MealPrep FlavorfulMeals
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Ingredients
  

1 cup orzo pasta

2 cups assorted vegetables (zucchini, bell peppers, cherry tomatoes, and red onion) diced

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

1 lemon, juiced and zested

¼ cup crumbled feta cheese

¼ cup fresh basil, chopped

¼ teaspoon red pepper flakes (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with garlic powder, oregano, salt, and black pepper. Toss until the vegetables are evenly coated.

      Roast the Vegetables: Spread the seasoned vegetables on a large baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

        Cook the Orzo: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.

          Combine Ingredients: In a large bowl, combine the cooked orzo with the roasted vegetables, lemon juice, and lemon zest. Add the remaining tablespoon of olive oil and toss until well mixed.

            Add Feta and Basil: Gently fold in the crumbled feta cheese and fresh basil, along with red pepper flakes if using. Adjust seasoning to taste.

              Serve: Serve warm or at room temperature as a delightful side dish or a main vegetarian course.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4