5-Star Mediterranean Orzo with Roasted Vegetables – Easy & Delicious

Preheat oven to 425°F (220°C). Toss red and yellow bell peppers, zucchini, eggplant, onion, and garlic with 1/4 cup olive oil, salt, and pepper on a baking sheet. Spread evenly (crowding’s a no-no—I learned that the hard way!) and roast for 20-25 minutes, flipping halfway, until golden.

Boil a pot of salted water and cook orzo for 8-10 minutes until al dente. Drain, rinse with cold water (keeps it from sticking!), and toss with a drizzle of olive oil in a large bowl.

Whisk 1/4 cup olive oil, lemon juice, lemon zest, and oregano for the dressing. Taste and tweak—I sometimes add extra lemon for zing.

Mix roasted veggies with orzo, pour dressing over, and toss gently. Add feta and parsley, saving a bit for garnish (looks so pretty!). Serve warm or at room temp for the best Mediterranean Orzo with Roasted Vegetables.

Instructions

Preheat oven to 425°F (220°C). Toss red and yellow bell peppers, zucchini, eggplant, onion, and garlic with 1/4 cup olive oil, salt, and pepper on a baking sheet. Spread evenly (crowding’s a no-no—I learned that the hard way!) and roast for 20-25 minutes, flipping halfway, until golden.

Boil a pot of salted water and cook orzo for 8-10 minutes until al dente. Drain, rinse with cold water (keeps it from sticking!), and toss with a drizzle of olive oil in a large bowl.

Whisk 1/4 cup olive oil, lemon juice, lemon zest, and oregano for the dressing. Taste and tweak—I sometimes add extra lemon for zing.

Mix roasted veggies with orzo, pour dressing over, and toss gently. Add feta and parsley, saving a bit for garnish (looks so pretty!). Serve warm or at room temp for the best Mediterranean Orzo with Roasted Vegetables.