Mediterranean Orzo with Roasted Vegetables

Ingredients

For the Roasted Vegetables

• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Orzo

• 1½ cups dry orzo
• 3 cups vegetable broth or water
• ½ cup crumbled feta cheese
• ¼ cup Kalamata olives, sliced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

Lemon-Garlic Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, finely minced
• 1 teaspoon Dijon mustard
• ½ teaspoon dried oregano
• Salt and black pepper, to taste

Instructions

1. Roast the Vegetables

Preheat the oven to 425°F (220°C). Place zucchini, bell peppers, red onion, and cherry tomatoes on a large baking sheet.

Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and black pepper. Toss well to coat everything evenly.

Spread the vegetables into a single layer and roast for 25–30 minutes, stirring once halfway through, until tender and caramelized around the edges.

2. Cook the Orzo

While the vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook according to the package directions, usually 8–10 minutes, until tender but still slightly firm.

Drain any excess liquid and transfer the orzo to a large bowl. Allow it to cool for several minutes.

3. Make the Dressing

Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, oregano, salt, and black pepper until smooth and well combined.

4. Combine Everything

Add the roasted vegetables to the cooked orzo. Pour over the lemon-garlic dressing and gently toss until everything is evenly coated.

Fold in the Kalamata olives, feta cheese, fresh parsley, and basil. Taste and adjust the seasoning with additional lemon juice, salt, or black pepper if desired.

Serving

Serve warm, at room temperature, or chilled. Garnish with extra feta, fresh herbs, and a drizzle of olive oil.

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Tips

For extra protein, add chickpeas, grilled chicken, or white beans. Avoid overcooking the orzo so it maintains a pleasant texture. For the best Mediterranean flavor, use fresh lemon juice, quality olive oil, and plenty of fresh herbs.