Description
A flavorful dish featuring roasted vegetables and orzo pasta.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups mixed vegetables (bell peppers, zucchini, and carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss mixed vegetables with olive oil, garlic powder, oregano, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20-25 minutes.
- Cook orzo pasta according to package instructions.
- Drain orzo and combine with roasted vegetables.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- Feel free to use any seasonal vegetables.
- This dish can be served warm or cold as a salad.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
Keywords: roasted vegetable orzo, orzo pasta, vegetable dish