Greek Orzo and Roasted Vegetable Skillet

• 1 pound mixed vegetables (zucchini, bell peppers, eggplant), diced
• 1 cup uncooked orzo pasta
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 2 cloves garlic, minced

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss diced vegetables with 2 tablespoons olive oil, oregano, thyme, salt, and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 20 minutes.
4. 4 Meanwhile, cook orzo according to package instructions.
5. 5 In a large skillet, heat remaining 2 tablespoons olive oil over medium heat and sauté minced garlic until fragrant.
6. 6 Add roasted vegetables to the skillet and stir in cooked orzo.
7. 7 Combine well, then top with feta, lemon zest, and parsley.
8. 8 Serve warm.

Equipment

• Baking sheet
• Large skillet

Variations

• Add grilled chicken for a heartier meal.
• Substitute quinoa for orzo for a gluten-free option.

Substitutions

• If you're out of fresh herbs, use 1 teaspoon of dried parsley instead.
• Sun-dried tomatoes can replace some of the diced vegetables for added depth.

Pairings

• Serve with tzatziki sauce on the side.
• A simple cucumber and tomato salad is a refreshing accompaniment.

Nutrition

Tips

• Customize your veggie mix based on what's fresh and available.
• For extra tang, squeeze some fresh lemon juice over the dish before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a bit of moisture to revive.

Serving Suggestions

• Pair with a fresh Greek salad and warm pita bread.
• A glass of crisp white wine complements the flavors beautifully.

FAQ