Description
A vibrant, one-pan dish featuring tender orzo pasta tossed with roasted vegetables, fresh herbs, and tangy feta cheese, all coated in a glossy lemon-herb dressing.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cherry tomatoes, zucchini, bell pepper, red onion, and garlic with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.
- Cook orzo according to package instructions in salted boiling water until al dente. Drain and set aside.
- In a large bowl, whisk together remaining olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper to make the dressing.
- Combine cooked orzo, roasted vegetables, and dressing in the bowl. Gently fold in feta cheese, parsley, and dill until evenly mixed.
- Serve warm or at room temperature, garnished with extra herbs and feta if desired.
Notes
You can customize the seasonings to taste.