Description
A bright, simple dish combining tender, charred vegetables with orzo pasta soaked in olive oil and savory seasonings. Perfect as a weeknight main or elegant side.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
- Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C). Chop the vegetables into bite-size pieces and line a baking sheet with foil.
- Place the chopped vegetables in a bowl. Add olive oil, garlic powder, onion powder, salt, and pepper. Toss to coat.
- Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 20–25 minutes, stirring halfway through.
- While the vegetables roast, bring salted water to a boil and cook the orzo according to package instructions (8–10 minutes). Drain and return to pot off heat.
- Add the hot roasted vegetables to the pot with the orzo. Stir gently to combine and adjust seasoning.
- Transfer to a serving bowl and sprinkle with parsley and Parmesan if using. Serve warm.
Notes
Cut vegetables into similar sizes for even cooking. Reserve olive oil or pasta cooking water if the dish seems dry.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 2.5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg