Description
A vibrant and healthy Orzo Bowl featuring tender roasted vegetables, creamy crumbled feta, and a zesty herbed dressing. This recipe combines the comforting texture of orzo pasta with flavorful roasted cherry tomatoes, zucchini, red bell pepper, and red onion, all enhanced by a fresh homemade dressing bursting with herbs and lemon.
Ingredients
Orzo and Roasted Vegetables
- 1½ cups uncooked orzo pasta
- 2 tbsp olive oil, divided
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- Salt and black pepper, to taste
- 1 tsp dried oregano
- ½ tsp paprika
Dressing and Topping
- ½ cup crumbled feta cheese
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill or basil
- Salt and black pepper, to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Roast Vegetables: In a large bowl, toss cherry tomatoes, zucchini slices, chopped red bell pepper, and sliced red onion with 1 tablespoon olive oil, dried oregano, paprika, salt, and black pepper. Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes until the veggies are tender and lightly caramelized.
- Cook Orzo: While the vegetables are roasting, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 7 to 10 minutes, until al dente. Drain the orzo and set aside.
- Make Herbed Dressing: In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, Dijon mustard, minced garlic, chopped fresh parsley, chopped fresh dill or basil, salt, and black pepper. Mix until emulsified and flavorful.
- Assemble Bowls: Divide the cooked orzo evenly among serving bowls. Top each bowl with the roasted vegetables.
- Add Feta and Dressing: Sprinkle crumbled feta cheese over the vegetables. Drizzle the herbed dressing evenly on top and gently toss everything together before serving to combine flavors.
Notes
- For a vegan version, omit feta or substitute with a plant-based cheese.
- Feel free to swap fresh dill with basil or parsley based on your preference.
- Roast the vegetables until caramelized but not burnt for best flavor.
- Use gluten-free orzo if you need a gluten-free meal.
- Leftovers can be stored in the refrigerator for up to 3 days; toss before serving.
