Description
A vibrant and hearty dish featuring roasted Mediterranean vegetables tossed with tender orzo pasta, feta cheese, and a lemon herb vinaigrette.
Ingredients
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 red onion, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine cherry tomatoes, zucchini, bell pepper, red onion, and garlic. Drizzle with 2 tablespoons olive oil, oregano, salt, and pepper. Toss to coat.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once, until tender and lightly browned.
- Meanwhile, cook the orzo according to package directions in salted boiling water. Drain and rinse with cold water.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, and red wine vinegar to make the vinaigrette.
- In a large serving bowl, combine the cooked orzo, roasted vegetables, feta cheese, and parsley. Drizzle with the vinaigrette and toss gently to combine.
- Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. Substitute quinoa for orzo for a gluten-free version, or add chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean