Ingredients
In the spirit of my family’s cooking tradition, these ingredients are all about freshness and accessibility. Here’s what you’ll need:
- 1 cup orzo pasta
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, sliced
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped (optional)
- 1/4 cup crumbled feta cheese (optional)
- Lemon wedges for serving
Feel free to substitute any vegetables you have on hand. Roasting brings out the sweetness in nearly every veggie, so don’t hesitate to experiment!
Instructions
Let’s get cooking! Here’s how you can whip up this delightful dish:
- Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy clean-up.
- In a large bowl, toss the chopped zucchini, bell peppers, onion, and cherry tomatoes with olive oil, minced garlic, oregano, salt, and pepper until well-coated.
- Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Meanwhile, cook the orzo according to package instructions until al dente. Drain and set aside.
- Once the vegetables are roasted, combine them with the cooked orzo in a large serving bowl.
- If desired, add fresh basil and crumbled feta cheese for an extra burst of flavor.
- Squeeze fresh lemon juice over the top just before serving for a zesty finish.
As my abuela always said, “Taste as you go.” Adjust the seasoning as needed to make this dish truly your own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International