Ingredients
Scale
- 1 cup orzo pasta
- 2 cups assorted vegetables (bell peppers, zucchini, carrots, cherry tomatoes)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (basil, thyme, or oregano)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and chop the assorted vegetables into uniform bite-sized pieces.
- In a large bowl, toss the chopped vegetables with olive oil, minced garlic, salt, pepper, and herbs until evenly coated.
- Spread the seasoned vegetables on the baking sheet in a single layer and roast for 20-25 minutes until tender and caramelized.
- While the vegetables are roasting, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente; drain.
- Combine the roasted vegetables with the cooked orzo in a large bowl; mix well and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg