Description
A colorful and healthy one-pot meal featuring tender orzo pasta and a medley of roasted Mediterranean vegetables, finished with feta cheese and fresh herbs.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 red onion, sliced
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 2 cups vegetable broth
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss zucchini, yellow squash, bell pepper, red onion, cherry tomatoes, and garlic with 2 tablespoons olive oil, oregano, basil, salt, and pepper.
- Spread vegetables evenly on the baking sheet and roast for 20–25 minutes, stirring halfway, until tender and lightly charred.
- While vegetables roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add orzo and cook for 1–2 minutes, stirring frequently, until lightly toasted.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10–12 minutes until orzo is tender and liquid is absorbed.
- Remove from heat and fluff orzo with a fork. Stir in roasted vegetables, feta cheese, parsley, and lemon juice. Adjust seasoning with salt and pepper. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For extra protein, add chickpeas or grilled chicken. Fresh herbs like mint or dill also work well.