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Easy Roasted Vegetable Orzo

A simple and satisfying weeknight dinner featuring tender roasted vegetables tossed with orzo pasta and a bright lemon dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 4

Equipment

  • Oven preheat to 400°F (200°C)
  • Baking Sheet
  • Large bowl
  • Pot for cooking orzo

Ingredients
  

Main ingredients

  • 1 cup cherry tomatoes Little bursts of sweetness that become even more delicious when roasted.
  • 1 teaspoon dried Italian herbs The secret to that lovely Mediterranean flavor. Think oregano, basil, thyme – the works!
  • 2 tablespoons fresh parsley For a pop of freshness and beautiful color at the end. So important for that finishing touch!
  • 1 red bell pepper Adds a lovely sweetness and a vibrant red hue.
  • 0.5 red onion red onion Gets wonderfully sweet and tender when roasted.
  • 1 yellow bell pepper For more sweetness and a sunny disposition in your dish.
  • 1 small zucchini Soaks up all those yummy flavors and adds a nice tender bite.
  • 1 tablespoon lemon juice This is the key to waking up all the flavors and adding that refreshing zing.
  • 1 cup dry orzo pasta These little rice-shaped pasta pieces are just perfect for soaking up all the deliciousness.
  • salt and black pepper The classic duo that makes everything better.
  • 2 tablespoons olive oil Our essential for roasting, helping everything caramelize beautifully.
  • 1 cup salted water For cooking your orzo to perfection.

Instructions
 

  • First things first, let's preheat your oven to 400°F (200°C). This is the magic temperature that will turn our veggies into caramelized perfection.
  • Now, let’s get our veggies prepped. You’ll want to chop the red bell pepper, yellow bell pepper, red onion, and zucchini into nice, bite-sized pieces. Aim for roughly the same size so they cook evenly. Don't worry about perfection here – rustic is good!
    1 cup cherry tomatoes
  • Grab a big bowl. Add your chopped vegetables, those lovely cherry tomatoes, the olive oil, dried Italian herbs, and a good pinch of salt and pepper. Toss it all around with your hands or a spoon until everything is beautifully coated. Imagine a flavor party happening right in that bowl!
    1 cup cherry tomatoes
  • Pour your coated veggies onto a baking sheet. Try to spread them out in a single layer. This is important for getting those lovely caramelized edges instead of them steaming. We want roasting, not steaming!
  • Pop that baking sheet into your preheated oven. Let them roast for about 20-25 minutes. You'll know they're ready when they're tender and have those delicious little browned, caramelized bits. The whole kitchen will smell amazing!
  • While your veggies are doing their thing in the oven, it’s time to cook the orzo. Cook it according to the package directions in your salted water. Once it's al dente (that means tender but with a slight bite!), drain it really well. I like to give it a good shake to get rid of any extra water.
    1 cup cherry tomatoes
  • Now for the grand finale! In a large bowl (you can reuse the one you tossed the veggies in, less dishes!), combine your cooked orzo and those beautiful roasted vegetables. Drizzle in the fresh lemon juice. This is where the magic really happens!
    1 cup cherry tomatoes
  • Gently toss everything together. You don't want to mash those lovely roasted veggies. Just a gentle stir to combine all those wonderful flavors.
  • Give it a final taste and adjust salt and pepper if needed. Sprinkle generously with your fresh parsley. Serve it up warm and watch everyone dig in!
    1 cup cherry tomatoes

Notes

This recipe is fantastic as is, but you can easily make substitutions and additions like different vegetables, adding protein, cheese, or a pinch of red pepper flakes for spice. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.