Description
I’ve been making Mediterranean Orzo with Roasted Vegetables for years, and it’s always a hit! This vibrant dish blends tender orzo with caramelized zucchini, peppers, and eggplant, all tossed in a zesty lemon dressing. My family goes wild for it—my son once ate three servings! It’s perfect for weeknights or potlucks, bringing Mediterranean flair to your table with minimal fuss.
Ingredients
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1 pound (450g) orzo pasta, uncooked
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2 large red bell peppers, diced into 1-inch pieces
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1 large yellow bell pepper, diced into 1-inch pieces
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2 medium zucchini, sliced into half-moons
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1 medium eggplant, diced into 1-inch cubes
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1 large red onion, cut into wedges
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4 cloves garlic, minced
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1/2 cup (120ml) extra virgin olive oil, divided
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1 teaspoon salt
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1/2 teaspoon black pepper, freshly ground
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1/4 cup (60ml) lemon juice, freshly squeezed
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1 tablespoon lemon zest
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1/4 cup fresh parsley, chopped
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1 cup (150g) feta cheese, crumbled
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1 teaspoon dried oregano
Instructions
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Preheat oven to 425°F (220°C). Toss red and yellow bell peppers, zucchini, eggplant, onion, and garlic with 1/4 cup olive oil, salt, and pepper on a baking sheet. Spread evenly (crowding’s a no-no—I learned that the hard way!) and roast for 20-25 minutes, flipping halfway, until golden.
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Boil a pot of salted water and cook orzo for 8-10 minutes until al dente. Drain, rinse with cold water (keeps it from sticking!), and toss with a drizzle of olive oil in a large bowl.
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Whisk 1/4 cup olive oil, lemon juice, lemon zest, and oregano for the dressing. Taste and tweak—I sometimes add extra lemon for zing.
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Mix roasted veggies with orzo, pour dressing over, and toss gently. Add feta and parsley, saving a bit for garnish (looks so pretty!). Serve warm or at room temp for the best Mediterranean Orzo with Roasted Vegetables.
Notes
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I think chilling Mediterranean Orzo with Roasted Vegetables makes it even tastier the next day—perfect for meal prep!
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Don’t skip rinsing the orzo; I did once, and it was a clumpy mess.
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Try local veggies if you can; they add a fresh kick.
Equipment: Baking sheet, large pot, mixing bowl, whisk
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Main Dish
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg