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).
- On a baking sheet, spread zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt, pepper, Italian seasoning, and minced garlic. Toss to coat.
- Roast in the preheated oven for 20–25 minutes until vegetables are tender and slightly caramelized.
- While the vegetables roast, cook the orzo according to package instructions; drain and set aside.
- In a large mixing bowl, combine the roasted vegetables with cooked orzo.
- Gently mix in crumbled feta cheese and chopped basil. Squeeze lemon juice over the mixture and toss again.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg