Easy Roasted Zucchini and Tomato Orzo Bake

1 zucchini, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cup cherry tomatoes, halved

½ red onion, sliced

2 tbsp olive oil

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

2 cloves garlic, minced

1 cup orzo pasta

4 cups water

½ tsp salt

2 tbsp olive oil

2 tbsp fresh lemon juice

½ tsp lemon zest

½ tsp salt

¼ tsp black pepper

¼ cup grated Parmesan cheese

¼ cup chopped fresh parsley or basil

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roast the Vegetables: In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion. Drizzle with 2 tablespoons of olive oil, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat the vegetables evenly. Spread them out on the prepared baking sheet in a single layer. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

Cook the Orzo: While the vegetables are roasting, bring 4 cups of water to a boil in a medium saucepan. Add ½ teaspoon salt and the orzo pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Combine and Season: In a large mixing bowl, combine the roasted vegetables and cooked orzo. Add the minced garlic, 2 tablespoons of olive oil, fresh lemon juice, lemon zest, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss gently to combine.

Serve: Transfer the orzo and vegetable mixture to a serving dish. Sprinkle with grated Parmesan cheese and chopped fresh parsley or basil. Serve warm and enjoy this colorful and delicious roasted vegetable orzo!

Prep Time: 10 minutes | Cooking Time: 30-35 minutes | Total Time: 40-45 minutes

Kcal: Approximately 300 kcal