Roasted Vegetable Orzo with Lemon and Feta

This Roasted Vegetable Orzo is a vibrant, Mediterranean-inspired dish that balances the sweetness of caramelized zucchini and peppers with the sharp tang of a lemon-herb vinaigrette. Designed for both casual elegance and meal prep versatility.

Ingredients

• 1 lb Orzo pasta
• 2 Zucchini, diced into half-moons
• 1 Red bell pepper, diced
• 1 Yellow bell pepper, diced
• 1 Small red onion, cut into chunks
• 1 pint Cherry tomatoes
• 3 tbsp Extra-virgin olive oil
• 1/4 cup Extra-virgin olive oil (for dressing)
• Juice and zest of 1 large lemon
• 1/2 cup Crumbled feta cheese
• 1/4 cup Fresh parsley, chopped
• 2 tbsp Fresh basil, chiffonade

Instructions

1. Roast the Vegetables: Preheat oven to 425°F (220°C). Toss vegetables with 3 tbsp olive oil on a sheet pan. Roast for 15–20 minutes until charred.
2. Cook the Orzo: Boil in salted water until al dente (approx. 8–10 mins). Drain and transfer to a large bowl.
3. Prepare Dressing: Whisk together 1/4 cup olive oil, lemon juice, and zest in a small bowl.
4. Assemble & Finish: Combine roasted vegetables and juices with the orzo. Pour dressing over, toss, and fold in feta and fresh herbs.

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