Description
A colorful, hearty dish that brings together caramelized roasted veggies, tender orzo, and optional creamy feta in one satisfying bowl. It’s perfect for meal prep, light dinners, or a wholesome lunch that feels just as nourishing as it tastes. Every bite is loaded with flavor, texture, and a boost of plant-based goodness.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled (optional)
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- On a large baking sheet, combine zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat.
- Roast vegetables for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
- Meanwhile, bring vegetable broth to a boil in a saucepan. Add orzo and cook according to package instructions (8–10 minutes) until al dente. Drain any excess liquid.
- In a large bowl, combine the cooked orzo with the roasted vegetables. Toss gently. Add crumbled feta if using.
- Serve warm, garnished with fresh parsley.
Notes
- Swap in seasonal vegetables like roasted butternut squash or broccoli for variety.
- For a protein boost, add chickpeas or grilled chicken.
- Keeps well in the fridge for up to 4 days great for lunch prep!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Lunch, Dinner
- Method: Roasting, Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: orzo bowl, roasted veggie bowl, vegetarian orzo, power bowl, healthy orzo recipe