Orzo, roasted vegetables, and feta create a fresh Mediterranean-inspired main or side, bursting with color and flavor.
# Components:
→ Pasta
01 - 9 ounces orzo (rice-shaped pasta)
→ Vegetables
02 - 1 medium zucchini, diced
03 - 1 red bell pepper, diced
04 - 1 yellow bell pepper, diced
05 - 1 small red onion, thinly sliced
06 - 7 ounces cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
→ Cheese & Garnish
11 - 4.25 ounces feta cheese, crumbled
12 - 2 tablespoons fresh basil, chopped
13 - 1 tablespoon fresh parsley, chopped
14 - Zest of 1 lemon (optional)
# Directions:
01 - Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
02 - Combine diced zucchini, red and yellow bell peppers, sliced red onion, and halved cherry tomatoes with olive oil, dried oregano, salt, and black pepper. Mix well and spread evenly onto the prepared baking tray.
03 - Roast the vegetables for 25 to 30 minutes, stirring halfway through, until they are golden brown and tender.
04 - Meanwhile, bring a large saucepan of salted water to a boil. Add orzo and cook until just al dente according to the package instructions. Drain well using a colander and transfer the orzo to a mixing bowl.
05 - Add the roasted vegetables along with their pan juices to the cooked orzo. Toss gently to distribute ingredients evenly.
06 - Stir in most of the crumbled feta, chopped basil, and chopped parsley. Taste and adjust seasoning as desired.
07 - Transfer the mixture to a serving platter. Garnish with the remaining feta, extra fresh herbs, and lemon zest if using. Serve warm or at room temperature.
