Ingredients
Method
Roast the Vegetables
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes.
- Drizzle with olive oil, salt, pepper, and oregano. Toss to coat.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
Cook the Orzo
- In a pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
- Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes.
- Once cooked, drain the orzo in a colander and set aside.
Prepare the Dressing
- In a small bowl, whisk together lemon juice, olive oil, honey, minced garlic, and chopped parsley.
Combine and Serve
- In a large bowl, combine the cooked orzo and roasted vegetables.
- Drizzle with the dressing and toss to combine.
- Serve warm or at room temperature.
Nutrition
Notes
This dish can be served warm or chilled as a salad. Feel free to add your favorite protein for a heartier meal.
