Herb-Infused Orzo With Roasted Vegetables

Orzo is cooked in vegetable broth and mixed with roasted bell pepper, zucchini, tomatoes, and red onion. Oregano, thyme, olive oil, and lemon tie the pasta and vegetables together without a heavy sauce.

Mealtime: Side Dish

Cuisine: Mediterranean

Dietary Preferences: Vegetarian

Cooking Time: Under 30 Minutes

Difficulty Level: Beginner

Seasonal Preference: Summer BBQ

Nutritional Information (per serving)

Calories: 280

Protein: 10g

Fat: 7g

Fiber: 6g

Sodium: 450mg

Ingredients

• 1 cup orzo pasta (200g)
• 2 cups vegetable broth (480mL)
• 1 tablespoon olive oil (15mL)
• 1 teaspoon dried oregano (1g)
• 1 teaspoon dried thyme (1g)
• 1 bell pepper, diced (150g)
• 1 zucchini, diced (200g)
• 1 cup cherry tomatoes, halved (150g)
• 1/2 cup red onion, diced (75g)
• 1/4 teaspoon salt (1.5g)
• 1/4 teaspoon black pepper (1g)
• 1/4 cup fresh parsley, chopped (15g)
• 30 mL Juice of 1 lemon

Step by Step Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, bring the vegetable broth to a boil.
3. Add the orzo pasta to the boiling broth and cook according to package instructions until al dente.
4. While the orzo is cooking, prepare a baking sheet lined with parchment paper.
5. In a large bowl, combine the diced bell pepper, zucchini, halved cherry tomatoes, and diced red onion.
6. Drizzle the vegetables with olive oil and sprinkle with dried oregano, dried thyme, salt, and black pepper.
7. Toss the vegetables until they are evenly coated with the oil and herbs.
8. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
9. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
10. Once the orzo is cooked, drain any excess broth and return it to the saucepan.
11. Stir in the roasted vegetables, chopped parsley, and lemon juice into the cooked orzo.
12. Mix everything together until well combined and season to taste if necessary.
13. Serve the dish warm, garnished with additional parsley if desired.

Variations and Serving Suggestions: For a fun twist on your herb-infused orzo, try swapping in quinoa for an even heartier texture or mix in some feta cheese for a burst of salty creaminess! Feeling adventurous? Toss in some grilled shrimp or chickpeas for added protein. Serve it up with a fresh arugula salad drizzled with balsamic vinaigrette for a refreshing contrast. For a colorful presentation, layer the orzo in a glass dish and top with a sprinkle of pomegranate seeds for a pop of color and flavor! Enjoy your delicious creation!