Description
A vibrant Mediterranean orzo dish with roasted vegetables, fresh herbs, and creamy feta, delivering a bright and satisfying meal.
Ingredients
- 1 1/2 cups dry orzo pasta
- 1 small eggplant, diced
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, cut into wedges
- 2 tablespoons extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
- Extra olive oil for drizzling
Instructions
- Preheat oven to 220°C (425°F) and line a baking sheet.
- Toss eggplant, zucchini, bell pepper, and onion with olive oil, oregano, salt, and pepper.
- Spread vegetables in a single layer and roast for 20–25 minutes, stirring halfway.
- Add cherry tomatoes in the last 5 minutes of roasting.
- Cook orzo in salted boiling water for 8–10 minutes, then drain.
- Combine warm orzo with roasted vegetables in a bowl.
- Add lemon juice, parsley, and basil, then toss gently.
- Top with feta cheese and drizzle with olive oil.
- Taste and adjust seasoning before serving.
Notes
- Roast vegetables in a single layer for best texture.
- Serve warm, room temperature, or chilled.
- Add protein like chickpeas or chicken if desired.
- Use fresh herbs for best flavor.
- Adjust lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 15 mg
