Description
Roasted Vegetable Orzo: An Amazing Ultimate Recipe
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Begin by preheating your oven to 425°F (220°C).
- In a large bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, garlic powder, oregano, salt, and pepper.
- Spread the seasoned vegetables on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, bring vegetable broth to a boil in a medium saucepan. Add the orzo and cook for about 8-10 minutes, or until al dente.
- Once cooked, drain any excess broth from the orzo and add the roasted vegetables to the pot. Stir well to combine.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let it sit for a few minutes before serving.
- Serve warm, garnished with fresh basil leaves and grated Parmesan cheese if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Oven Roasting and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 5mg