Description
This Orzo Bowl with Feta, Roasted Veggies & Herbed Dressing is a vibrant and flavorful dish featuring tender roasted vegetables, fluffy orzo pasta, and a tangy homemade herbed dressing. Perfect for a nutritious lunch or a light dinner, this recipe combines Mediterranean-inspired ingredients with simple, wholesome cooking techniques for a delicious and satisfying meal.
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 the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare and roast vegetables: In a large bowl, toss cherry tomatoes, sliced zucchini, chopped red bell pepper, and sliced red onion with 1 tablespoon of olive oil, dried oregano, paprika, and salt and black pepper to taste. Spread the vegetables evenly on the prepared baking sheet and roast in the oven for 20–25 minutes until they are tender and lightly caramelized.
- Cook the orzo: While the vegetables are roasting, cook the orzo pasta according to the package instructions until al dente. Drain well and set aside.
- Make the herbed dressing: In a small bowl, vigorously whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, minced garlic, chopped fresh parsley, chopped fresh dill or basil, and salt and black pepper to taste until the dressing is emulsified and flavorful.
- Assemble the bowls: Divide the cooked orzo evenly between four serving bowls. Top each portion with the roasted vegetables and sprinkle with crumbled feta cheese.
- Dress and serve: Drizzle each bowl with the prepared herbed dressing and gently toss to combine all the elements just before serving to ensure an even flavor distribution.
Notes
- Use fresh herbs for the dressing to maximize flavor, but dried herbs can substitute if necessary.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- Roast vegetables until just caramelized to maintain some texture and sweetness.
- Orzo can be substituted with other small pasta shapes like couscous or quinoa for a gluten-free variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; add dressing just before serving to preserve freshness.
