Description
A vibrant and delicious Orzo Bowl featuring tender roasted vegetables, tangy crumbled feta, and a fresh herbed dressing. This easy-to-make Mediterranean-inspired meal balances hearty roasted zucchini, bell pepper, cherry tomatoes, and red onion with zesty lemon and fresh herbs for a perfect vegetarian bowl that’s ideal for a quick lunch or dinner.
Ingredients
Scale
Orzo and Vegetables
- 1½ cups uncooked orzo pasta
- 2 tbsp olive oil, divided
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- Salt and black pepper, to taste
- 1 tsp dried oregano
- ½ tsp paprika
Dressing and Toppings
- ½ cup crumbled feta cheese
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill or basil
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast Vegetables: In a large bowl, toss the cherry tomatoes, zucchini slices, chopped red bell pepper, and sliced red onion with 1 tablespoon of olive oil, dried oregano, paprika, salt, and black pepper to coat evenly. Spread the vegetables on the prepared baking sheet and roast in the oven for 20–25 minutes, or until they are tender and lightly caramelized.
- Cook Orzo: While the vegetables are roasting, cook the orzo pasta according to the package instructions. Once cooked, drain well and set aside.
- Prepare Herbed Dressing: In a small bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, chopped fresh parsley, dill or basil, and season with salt and black pepper to taste to create a flavorful dressing.
- Assemble Bowls: Divide the cooked orzo evenly between four serving bowls. Top each bowl with the roasted vegetables and sprinkle generously with crumbled feta cheese.
- Dress and Toss: Drizzle the herbed dressing over each bowl and gently toss the ingredients together to combine all the flavors before serving.
Notes
- You can substitute the fresh herbs in the dressing with other favorites like cilantro or mint for a different flavor profile.
- For a vegan option, omit the feta or replace with a plant-based cheese alternative.
- Use gluten-free orzo or another gluten-free pasta to make this dish gluten-free if needed.
- Leftover bowls can be stored in the refrigerator for up to 2 days and served cold or reheated.
