Ingredients
Scale
Let’s gather our ingredients! This recipe is simple and uses readily available items. Here’s what you’ll need:
- 1 cup orzo pasta
- 2 cups mixed seasonal vegetables (zucchini, bell peppers, carrots, etc.)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Chop vegetables and toss with olive oil, garlic powder, oregano, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20 minutes, stirring halfway.
- While vegetables roast, boil vegetable broth, add orzo, and cook according to package instructions.
- Combine roasted vegetables with cooked orzo, add Parmesan cheese if desired, and garnish with fresh basil.
Notes
- Feel free to substitute vegetables based on what’s in season or available.
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg