Description
Savor the comforting combination of roasted vegetables and tender orzo in this easy-to-make dish. Vibrant bell peppers, sweet carrots, and fresh zucchini come together with aromatic garlic and herbs, creating a delightful meal perfect for any occasion. Whether for a family dinner or a gathering with friends, this one-pot recipe is not only delicious but also customizable with seasonal veggies. Enjoy a hearty bowlful that warms the soul!
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, diced
- 2 medium carrots, sliced thin
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the diced bell peppers, zucchini, carrots, minced garlic, olive oil, oregano, thyme, basil, salt, and pepper until evenly coated.
- Spread the vegetables on the prepared baking sheet and roast for about 25 minutes until tender and caramelized.
- Meanwhile, bring vegetable broth to a boil in a pot. Add the orzo and cook according to package instructions until al dente (about 8-10 minutes). Drain any excess broth.
- Combine the roasted vegetables with the cooked orzo in a large mixing bowl. Toss gently until well mixed.
- Serve warm garnished with fresh herbs or an extra drizzle of olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg