📝 About This Recipe
This vibrant dish marries the comforting, silk-like texture of orzo pasta with the concentrated sweetness of oven-roasted Mediterranean vegetables. A bright lemon-herb vinaigrette cuts through the richness of the roasted produce, while creamy feta cheese adds a salty tang that ties the garden flavors together. It is a versatile masterpiece that works beautifully as a sophisticated weeknight dinner or a stunning room-temperature salad for your next gathering.
🥗 Ingredients
The Roasted Vegetables
- 2 medium Zucchini (cut into 1/2-inch half-moons)
- 1 large Red Bell Pepper (seeded and cut into 1-inch pieces)
- 1 large Yellow Bell Pepper (seeded and cut into 1-inch pieces)
- 1 medium Red Onion (cut into 1-inch chunks)
- 1 cup Cherry Tomatoes (left whole)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Dried Oregano
The Orzo and Base
- 1 lb Orzo Pasta (dried)
- 3 cloves Garlic (minced)
- 4 cups Vegetable Broth (for boiling the pasta for extra flavor)
The Vinaigrette and Finishing
- 1/4 cup Fresh Lemon Juice (about 2 lemons)
- 1 tablespoon Lemon Zest (finely grated)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1/4 cup Fresh Basil (julienned)
- 1/2 cup Feta Cheese (crumbled)
- 2 tablespoons Toasted Pine Nuts (optional for crunch)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
-
1
Preheat your oven to 425°F (220°C). This high heat is essential for caramelizing the vegetables rather than steaming them.
-
2
On a large sheet pan, toss the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes with 3 tablespoons of olive oil, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
-
3
Spread the vegetables in a single layer. If they are too crowded, use two pans. Roast for 20-25 minutes, tossing halfway through, until the edges are charred and the tomatoes have burst.
-
4
While the vegetables roast, bring the vegetable broth (or salted water) to a boil in a large pot.
-
5
Add the orzo to the boiling liquid and cook for about 8-9 minutes, or until al dente. Do not overcook, as the pasta will continue to absorb moisture later.
-
6
Drain the orzo in a fine-mesh colander and transfer it to a large mixing bowl. Drizzle with a teaspoon of olive oil to prevent sticking.
-
7
In a small jar or bowl, whisk together the lemon juice, lemon zest, minced garlic, and a pinch of salt and pepper.
-
8
Pour the lemon-garlic dressing over the warm orzo and toss well to coat. The warmth of the pasta will help it absorb the flavors.
-
9
Carefully fold in the roasted vegetables, including any flavorful juices that have accumulated on the baking sheet.
-
10
Add the fresh parsley, basil, and crumbled feta cheese. Toss gently so the feta doesn't completely disintegrate into the pasta.
-
11
Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if needed.
-
12
Garnish with toasted pine nuts and serve warm or at room temperature.
💡 Chef's Tips
To ensure the best texture, cut all vegetables into uniform sizes so they roast at the same rate. Don't skip the lemon zest; it provides a floral citrus note that juice alone cannot achieve. If making this ahead of time, add the fresh herbs and feta just before serving to keep the colors vibrant. For an extra layer of flavor, try roasting the garlic cloves whole with the vegetables and mashing them into the dressing. Swap feta for goat cheese or grilled halloumi for a different flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to complement the citrus notes. Serve alongside grilled lemon-herb chicken or pan-seared salmon for a heartier protein-packed meal. Accompany with a side of warm pita bread and a bowl of creamy hummus. A simple arugula salad with a light balsamic glaze provides a peppery contrast to the sweet roasted vegetables.