Description
A vibrant and wholesome Orzo Bowl featuring perfectly roasted vegetables, creamy crumbled feta, and a zesty herbed dressing. This 35-minute recipe combines tender orzo pasta with caramelized cherry tomatoes, zucchini, bell pepper, and red onion, finished with a fresh lemon-garlic dressing infused with parsley and dill or basil. Ideal for a satisfying vegetarian meal that’s full of flavors and textures.
Ingredients
Scale
Orzo and 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
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
Topping
- ½ cup crumbled feta cheese
Instructions
- Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast the vegetables. Toss the cherry tomatoes, zucchini, bell pepper, and red onion with 1 tablespoon of olive oil, dried oregano, paprika, salt, and black pepper until well coated. Spread them evenly on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, or until the vegetables are tender and lightly caramelized.
- Cook the orzo. While the vegetables roast, cook the orzo pasta according to the package instructions until al dente. Drain thoroughly and set aside.
- Make the herbed dressing. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, chopped parsley, dill or basil, and season with salt and pepper to taste.
- Assemble the bowls. Divide the cooked orzo evenly among serving bowls. Top with the roasted vegetables and sprinkle generously with crumbled feta cheese.
- Finish and serve. Drizzle the herbed dressing over the bowls and gently toss everything together just before serving to combine all the flavors.
Notes
- Use fresh herbs for the dressing to enhance the flavor; substitute with dried herbs if fresh are unavailable, but reduce quantities accordingly.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- Roast the vegetables on a single layer for even cooking and caramelization.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; dress just before serving to keep the vegetables fresh.
- Feel free to customize the roasted vegetables with your favorites like eggplant, mushrooms, or asparagus.
