Orzo with Roasted Vegetables

• 12 oz orzo
• 2 cups cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups vegetable broth
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped, for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes, zucchini, bell peppers, and red onion with 2 tablespoons olive oil, oregano, salt, and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 20-25 minutes until tender.
4. 4 Meanwhile, cook orzo in boiling salted water according to package instructions until al dente.
5. 5 Drain orzo and set aside.
6. 6 In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add roasted vegetables and orzo, stirring to combine.
7. 7 Pour in vegetable broth, bring to a simmer, and cook for 3-5 minutes until most of the liquid is absorbed.
8. 8 Remove from heat, stir in Parmesan if using, and garnish with fresh parsley.

Nutrition

Tips

• For extra flavor, add a squeeze of lemon juice before serving.
• Feel free to swap in your favorite seasonal vegetables.

Storage

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

Serving Suggestions

• Pair with a crisp green salad and a slice of crusty bread.
• Serve with grilled chicken for added protein.

FAQ