🍝🌿 Mediterranean Orzo with Roasted Vegetables

This Mediterranean orzo is a vibrant mix of tender pasta and caramelized roasted vegetables, tossed in olive oil, garlic, herbs, and a splash of lemon. Finished with creamy feta and fresh herbs, it’s light yet satisfying—perfect as a main dish or a flavorful side.

🧾 Ingredients

For the roasted vegetables

• 1 zucchini (chopped) 🥒
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 cup cherry tomatoes 🍅
• 1 red onion (sliced)
• 3 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp paprika
• Salt & black pepper to taste

For the orzo

• 1 cup orzo pasta
• 2 cups vegetable broth (or water)
• 2 cloves garlic (minced)
• 2 tbsp olive oil

For finishing

• ¼ cup feta cheese (crumbled) 🧀
• 2 tbsp fresh parsley or basil 🌿
• 1–2 tbsp lemon juice 🍋
• Optional: olives, pine nuts, or chickpeas

👩‍🍳 Instructions

1. Roast the vegetables

• Preheat oven to 220°C (425°F)
• Toss vegetables with olive oil, oregano, paprika, salt & pepper
• Spread on a baking tray
• Roast for 20–25 minutes until tender and slightly charred

2. Cook the orzo

• Heat olive oil in a pan
• Add garlic and sauté for 30–60 seconds
• Add orzo and toast lightly (2 minutes)
• Pour in broth and simmer until tender (8–10 minutes)

3. Combine

• Add roasted vegetables to the cooked orzo
• Toss gently to combine

4. Finish

• Stir in feta, herbs, and lemon juice
• Adjust seasoning to taste

5. Serve

• Serve warm or at room temperature
• Drizzle extra olive oil if desired

💡 Tips for Best Results

• Roast veggies until slightly charred for deeper flavor
• Don’t overcook orzo—it should be tender, not mushy
• Add feta at the end to keep its texture
• A pinch of chili flakes adds a nice kick 🌶️

🍽️ Serving Ideas

• With grilled chicken or fish 🍗🐟
• As a vegetarian main
• Meal prep lunches

🌱 Variations

Vegan Version

• Skip feta or use plant-based cheese

Protein Boost

• Add chickpeas or grilled chicken

Extra Creamy

• Stir in a spoon of Greek yogurt or a splash of cream

❓ Q & A

Q1: Can I use other pasta?

Yes:

• Ditalini
• Small shells
• Couscous

Q2: Can I make it ahead?

Yes:

• Keeps well for 3–4 days in the fridge

Q3: Can I serve it cold?

Yes—it works great as a pasta salad

Q4: What other vegetables can I use?

• Eggplant 🍆
• Mushrooms
• Spinach (added at the end)

Q5: How do I keep orzo from sticking?

• Stir occasionally
• Add a little oil

Q6: Is this healthy?

Yes:

• Balanced carbs
• Healthy fats
• High in fiber

Q7: Can I make it gluten-free?

Yes:

• Use gluten-free orzo or substitute with rice.