Ingredients
Scale
- 1 cup orzo pasta
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- On a baking sheet, combine zucchini, red and yellow bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt, pepper, Italian seasoning, and minced garlic. Toss until evenly coated.
- Roast the vegetables for 20-25 minutes until tender and caramelized.
- Meanwhile, cook the orzo according to package instructions; drain and set aside.
- Once the vegetables are roasted, mix them with the cooked orzo in a large bowl.
- Add crumbled feta cheese and chopped basil; toss gently to combine.
- Finish with a squeeze of lemon juice before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg