Description
This Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing is a vibrant and healthy dish featuring tender roasted vegetables, flavorful orzo pasta, and a zesty homemade herb dressing. Perfect for a wholesome lunch or dinner, it combines Mediterranean-inspired ingredients with a simple roasting technique to bring out the natural sweetness of the veggies and a creamy touch from the crumbled feta cheese.
Ingredients
Roasted Vegetables
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp paprika
- Salt and black pepper, to taste
Orzo Pasta
- 1½ cups uncooked orzo pasta
Herbed Dressing
- 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
Garnish
- ½ cup crumbled feta cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. This setup ensures even roasting and easy cleanup.
- Roast Vegetables: In a large bowl, toss the cherry tomatoes, zucchini, chopped bell pepper, and sliced red onion with 1 tablespoon of olive oil, dried oregano, paprika, salt, and black pepper until everything is evenly coated. Spread the vegetables out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are tender and lightly caramelized, bringing out their natural sweetness and depth of flavor.
- Cook Orzo: While the vegetables roast, cook the orzo pasta according to the package instructions in boiling salted water. Once cooked to al dente, drain the orzo and set it aside, keeping it warm until assembly.
- Make Herbed Dressing: In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, chopped fresh parsley, and dill or basil. Season with salt and black pepper to taste. This dressing will add a bright, fresh, and tangy flavor that complements the roasted vegetables and feta beautifully.
- Assemble the Bowl: Divide the cooked orzo evenly between serving bowls. Top each bowl with a generous portion of the roasted vegetables and sprinkle the crumbled feta cheese over the top for a creamy, salty contrast.
- Finish and Serve: Drizzle the herbed dressing over the bowls and gently toss everything together just before serving to combine the flavors. Enjoy this wholesome and satisfying meal warm.
Notes
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- The roasted vegetables can be varied based on seasonal availability—try adding eggplant or mushrooms.
- Cook the orzo just until al dente to prevent it from becoming mushy when mixed with the dressing.
- Make the dressing ahead and store it in the fridge for up to 2 days for convenience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
