Description
A comforting and reliable dish that combines roasted vegetables with orzo pasta, feta cheese, and fresh basil, perfect for weeknight meals or meal prep.
Ingredients
Scale
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment or use a light coating of oil.
- Spread the zucchini, red and yellow bell peppers, cherry tomatoes, and red onion on the baking sheet.
- Drizzle the olive oil over the vegetables, and season them with salt, pepper, Italian seasoning, and minced garlic. Toss to coat evenly.
- Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, cook the orzo according to package instructions. Drain and set aside.
- Once the vegetables are done, combine them with the cooked orzo in a large bowl.
- Add the crumbled feta cheese and chopped fresh basil, and toss gently.
- Squeeze the lemon juice over the mixture and toss again to combine.
- Serve warm or at room temperature.
Notes
This dish keeps well for 3-4 days in the refrigerator. Consider making it ahead of time to enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg